ademchaoua/GeneralTextCorpus huggingface dataset:
Quick Chicken Enchiladas Recipe by masterchefBilly
Cooking Instructions 30 mins 1 Pe heat oven to 350. Saute onions until tender. 2 Add chicken and green chilies. Saute till chicken is cooked 3 Pour black beans in pot but don't stir in. Your getting your ingredients ready to make your enchiladas. 4 Grease bottom of baking dish. Then start the process. Warmed tortilla, sauce, chicken, beans, cheese and roll it up and place seam down . 5 Pour the rest of enchilada sauce on top and add more cheese . Should look something like this. Bake uncovered for about 20 minutes. 6 For the complete dish i served with my 20 minute Enchilada sauce recipe and mexican quinoa pilaf. All recipes are found in " my recipes" 1 Pe heat oven to 350. Saute onions until tender. 1 Pe heat oven to 350. Saute onions until tender. 2 Add chicken and green chilies. Saute till chicken is cooked 2 Add chicken and green chilies. Saute till chicken is cooked 3 Pour black beans in pot but don't stir in. Your getting your ingredients ready to make your enchiladas. 3 Pour black beans in pot but don't stir in. Your getting your ingredients ready to make your enchiladas. 4 Grease bottom of baking dish. Then start the process. Warmed tortilla, sauce, chicken, beans, cheese and roll it up and place seam down . 4 Grease bottom of baking dish. Then start the process. Warmed tortilla, sauce, chicken, beans, cheese and roll it up and place seam down . 5 Pour the rest of enchilada sauce on top and add more cheese . Should look something like this. Bake uncovered for about 20 minutes. 5 Pour the rest of enchilada sauce on top and add more cheese . Should look something like this. Bake uncovered for about 20 minutes. 6 For the complete dish i served with my 20 minute Enchilada sauce recipe and mexican quinoa pilaf. All recipes are found in " my recipes" 6 For the complete dish i served with my 20 minute Enchilada sauce recipe and mexican quinoa pilaf. All recipes are found in " my 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 Hamburger Stroganoff Chicken Fried Rice Zucchini Parmesan Crisps Chicken philly cheese steak Conchas (Mexican sweet bread) Hamburger Stroganoff Chicken Fried Rice Zucchini Parmesan Crisps Chicken philly cheese steak Conchas (Mexican sweet bread) Aam panna (raw mango drink) Fresh Fruit Pizza Creamy Mushrooms And Potatoes Jambalaya Chili Cheese Chicken Chili Cheese Chicken My Curried battered Beef Meatballs. ☺ Savory Red Chili Fun pink pancakes Chicken Potpie Aam panna (raw mango drink) Fresh Fruit Pizza Creamy Mushrooms And Potatoes Jambalaya Chili Cheese Chicken Chili Cheese Chicken My Curried battered Beef Meatballs. ☺ Savory Red Chili Fun pink pancakes Chicken Potpie
Chicken Enchiladas Recipe by kaelalee
Cooking Instructions 55 mins 1 preheat oven to 350 2 in medium bowl stir together soup and enchilada sauce 3 spread 1 cup soup mixture in ungreased 11x7 baking dish 4 in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese 5 on microwave plate stack tortillas and cover with paper towel, microwave 1 min. 6 place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down 7 pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese. 8 bake about 30 min or until cheese is melted and sauce is bubbly 1 preheat oven to 350 1 preheat oven to 350 2 in medium bowl stir together soup and enchilada sauce 2 in medium bowl stir together soup and enchilada sauce 3 spread 1 cup soup mixture in ungreased 11x7 baking dish 3 spread 1 cup soup mixture in ungreased 11x7 baking dish 4 in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese 4 in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese 5 on microwave plate stack tortillas and cover with paper towel, microwave 1 min. 5 on microwave plate stack tortillas and cover with paper towel, microwave 1 min. 6 place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down 6 place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down 7 pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese. 7 pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese. 8 bake about 30 min or until cheese is melted and sauce is bubbly 8 bake about 30 min or until cheese is melted and sauce is bubbly 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 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Chicken Enchiladas Recipe by Samantha Ann
Cooking Instructions 1 Preheat oven to 350°F 2 In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic. 3 Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes before serving. 1 Preheat oven to 350°F 1 Preheat oven to 350°F 2 In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic. 2 In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic. 3 Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes before serving. 3 Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes 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 Grans easy homemade biscuits Parmesan noodles with brown butter Cauliflower Crust Pizza Shepards pie Fried Curry Beef Balls Grans easy homemade biscuits Parmesan noodles with brown butter Cauliflower Crust Pizza Shepards pie Fried Curry Beef Balls Hot fudge cake Snicker Doodles Grandma's casserole Hashbrown Casserole Apple cinnamon chips shrimp roast with greek seasoned potatoes Semolina cake Brad's creamy roasted asparagus soup Shepards pie Grans easy homemade biscuits Hot fudge cake Snicker Doodles Grandma's casserole Hashbrown Casserole Apple cinnamon chips shrimp roast with greek seasoned potatoes Semolina cake Brad's creamy roasted asparagus soup Shepards pie Grans easy homemade biscuits
Easy Chicken Enchiladas Recipe by momof3divas
Cooking Instructions 30 mins 1 boil chicken breasts until thoroughly cooked 2 shred the chicken 3 mix green Chile, diced onion, 1/2 lb of cheese and garlic salt/pepper with the chicken 4 in casserole dish, pour enough enchilada sauce to lightly cover bottom 5 in separate pan, pour half can of enchilada sauce 6 coat each tortilla, one at a time, with the enchilada sauce. 7 scoop enough chicken mixture into tortilla, roll up 8 once you've rolled all 10 tortillas and placed in pan, pour enchilada sauce on top, enough to cover all 9 spread other 1/2 lb of cheese on top 10 cover with foil, cook at 325 for 25 minutes 11 uncover, cook another 6 minutes 12 let cool, eat! 1 boil chicken breasts until thoroughly cooked 1 boil chicken breasts until thoroughly cooked 2 shred the chicken 2 shred the chicken 3 mix green Chile, diced onion, 1/2 lb of cheese and garlic salt/pepper with the chicken 3 mix green Chile, diced onion, 1/2 lb of cheese and garlic salt/pepper with the chicken 4 in casserole dish, pour enough enchilada sauce to lightly cover bottom 4 in casserole dish, pour enough enchilada sauce to lightly cover bottom 5 in separate pan, pour half can of enchilada sauce 5 in separate pan, pour half can of enchilada sauce 6 coat each tortilla, one at a time, with the enchilada sauce. 6 coat each tortilla, one at a time, with the enchilada sauce. 7 scoop enough chicken mixture into tortilla, roll up 7 scoop enough chicken mixture into tortilla, roll up 8 once you've rolled all 10 tortillas and placed in pan, pour enchilada sauce on top, enough to cover all 8 once you've rolled all 10 tortillas and placed in pan, pour enchilada sauce on top, enough to cover all 9 spread other 1/2 lb of cheese on top 9 spread other 1/2 lb of cheese on top 10 cover with foil, cook at 325 for 25 minutes 10 cover with foil, cook at 325 for 25 minutes 11 uncover, cook another 6 minutes 11 uncover, cook another 6 minutes 12 let cool, eat! 12 let cool, eat! 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 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Chicken Enchiladas Recipe by Tallior
Cooking Instructions 50 mins 1 Preheat oven to 400 • 2 Spray a large casserole dish (or 2 small ones) with cooking spray. 3 Pour enchilada sauce into a round container or flat bowl. 4 Fry each tortilla individually till semi crisp. 5 Then dip the tortilla in the enchilada sauce and transfer to the prepared casserole dish. 6 Fill tortilla with some chicken, cheese and onion. Fold tortilla over to fold, rolling enchilada so the "seem" is on the bottom of the dish. 7 Repeat process till all tortillas are in the casserole dish. 8 Sprinkle remaining cheese over enchiladas and bake for 15-20 minutes. 9 Serve hot with sour cream. Enjoy 😊 1 Preheat oven to 400 • 1 Preheat oven to 400 • 2 Spray a large casserole dish (or 2 small ones) with cooking spray. 2 Spray a large casserole dish (or 2 small ones) with cooking spray. 3 Pour enchilada sauce into a round container or flat bowl. 3 Pour enchilada sauce into a round container or flat bowl. 4 Fry each tortilla individually till semi crisp. 4 Fry each tortilla individually till semi crisp. 5 Then dip the tortilla in the enchilada sauce and transfer to the prepared casserole dish. 5 Then dip the tortilla in the enchilada sauce and transfer to the prepared casserole dish. 6 Fill tortilla with some chicken, cheese and onion. Fold tortilla over to fold, rolling enchilada so the "seem" is on the bottom of the dish. 6 Fill tortilla with some chicken, cheese and onion. Fold tortilla over to fold, rolling enchilada so the "seem" is on the bottom of the dish. 7 Repeat process till all tortillas are in the casserole dish. 7 Repeat process till all tortillas are in the casserole dish. 8 Sprinkle remaining cheese over enchiladas and bake for 15-20 minutes. 8 Sprinkle remaining cheese over enchiladas and bake for 15-20 minutes. 9 Serve hot with sour cream. Enjoy 😊 9 Serve hot with sour cream. 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 Coconut Curry Shrimp DUTCH APPLE PIE - Deep Dish Classic French Toast Chorizo Quesadillas Brad's butternut squash pie Coconut Curry Shrimp DUTCH APPLE PIE - Deep Dish Classic French Toast Chorizo Quesadillas Brad's butternut squash pie Salted Caramel Lava Cookies Southern Thai-style Roast Chicken Brad's butternut squash pie DUTCH APPLE PIE - Deep Dish Chicken Chili Verde Classic French Toast Homemade fudge brownies Lasagna Baked Haddock with Brown Butter Brownie cups Salted Caramel Lava Cookies Southern Thai-style Roast Chicken Brad's butternut squash pie DUTCH APPLE PIE - Deep Dish Chicken Chili Verde Classic French Toast Homemade fudge brownies Lasagna Baked Haddock with Brown Butter Brownie cups
Instant Rava Idiyappam Recipe by indra narayan
Kerala idiyappam recipe| nool puttu or sevai with rice flour Kerala idiyappam recipe| nool puttu or sevai with rice flour Idiyappam or string hoppers are popular South Indian breakfast dish made of very few ingredients like rice flour and water. In Kerala, these are usually served with vegetable stew. In some parts of Kerala, these are called nool puttu, while in Tamil Nadu, sevai is a popular breakfast dish. I’ll give you plenty of tips and tricks to make your family go ‘wow’. Ok, let’s do this. Start with the number one tip. 1. Use good quality rice flour If you really want to make idiyappams that taste great, you need to buy good quality rice flour. Classic idiyappam recipes call for raw rice flour. And that’s exactly why you must visit your local Indian grocery store. Raw rice flour is totally different from the regular rice flour you buy from other grocery stores. 2. Roast the flour Roasted rice flour is readily available from Indian chops. Look for “idiyappam podi, appam podi” etc. If you can’t find roasted rice flour for your idiyappam recipe, buy regular rice flour and roast it at home. All you need to do is lightly fry it over low flame. Don’t forget to stir continuously. 3. Use boiling water It is important to allow the water to come to a boil before adding it to rice flour. Warm water is not enough if you want soft and delicious idiyappam. 4. Don’t let dough cool completely Well, this is obviously a very important tip. While you’re pressing the idiyappam, the dough needs to be slightly warm. That way, idiyappam remains soft and holds it's shape really well. SaranyaSenthil
Cheese Corn Balls Recipe by s.parate1791
Cooking Instructions 1 Heat the butter in a pan, add the flour and sauté for a minute. 2 Add the milk and keep stirring till the mixture becomes very thick. Cool completely. 3 Add the corn, celery, green chillies, cheese and salt and mix well. 4 Divide the mixture into 16 equal portions and shape them into even sized balls. 5 Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. 6 Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside. 7 Heat the oil in a frying pan and deep-fry the balls in it till they are golden brown. 8 Drain on absorbent paper and serve immediately. 1 Heat the butter in a pan, add the flour and sauté for a minute. 1 Heat the butter in a pan, add the flour and sauté for a minute. 2 Add the milk and keep stirring till the mixture becomes very thick. Cool completely. 2 Add the milk and keep stirring till the mixture becomes very thick. Cool completely. 3 Add the corn, celery, green chillies, cheese and salt and mix well. 3 Add the corn, celery, green chillies, cheese and salt and mix well. 4 Divide the mixture into 16 equal portions and shape them into even sized balls. 4 Divide the mixture into 16 equal portions and shape them into even sized balls. 5 Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. 5 Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. 6 Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside. 6 Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside. 7 Heat the oil in a frying pan and deep-fry the balls in it till they are golden brown. 7 Heat the oil in a frying pan and deep-fry the balls in it till they are golden brown. 8 Drain on absorbent paper and serve immediately. 8 Drain on absorbent paper and 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 Lasagna-Style Baked Ziti Oven Apple Pancakes Shrimp With Paprika and Lemon Mike's Shrimp Creole & Bayou Swamp Sauce Very Cheesy potato soup Lasagna-Style Baked Ziti Oven Apple Pancakes Shrimp With Paprika and Lemon Mike's Shrimp Creole & Bayou Swamp Sauce Very Cheesy potato soup Bacon & Cheddar Potato Cakes Tarte de Petit Choux Stuffed Triple Chocolate Chip Cookies Steven's Jambalaya Toffee! Raspberry Kiwi Kahlua Glaze Zucchini Soup Cheese on toast with a twist Judys banana bread ledge top chicken stir fry Bacon & Cheddar Potato Cakes Tarte de Petit Choux Stuffed Triple Chocolate Chip Cookies Steven's Jambalaya Toffee! Raspberry Kiwi Kahlua Glaze Zucchini Soup Cheese on toast with a twist Judys banana bread ledge top chicken stir fry
Cheesy Corn Arepas Recipe by Rae
Cooking Instructions 1 Cornmeal, salt, cheese to a bowl. Keep aside 2 In a saucepan, heat milk with butter over a medium heat, until butter melts, remove from heat. Pour into. Cornmeal mixture, stir, make batter, add greens. Pepper, corns 3 Heat oil in a nonstick skillet (I did fry with metal skillet, my arepas ruined, after I used a nonstick frying pan,) cook each side 4-5 minutes, until color turns golden and crispy 4 Serve with a spoon of sour cream and fresh parsley. With this recipe I made 6 thick arepas, (I used measuring cup to form balls, you can make it thinner discs to make more arepas.) 1 Cornmeal, salt, cheese to a bowl. Keep aside 1 Cornmeal, salt, cheese to a bowl. Keep aside 2 In a saucepan, heat milk with butter over a medium heat, until butter melts, remove from heat. Pour into. Cornmeal mixture, stir, make batter, add greens. Pepper, corns 2 In a saucepan, heat milk with butter over a medium heat, until butter melts, remove from heat. Pour into. Cornmeal mixture, stir, make batter, add greens. Pepper, corns 3 Heat oil in a nonstick skillet (I did fry with metal skillet, my arepas ruined, after I used a nonstick frying pan,) cook each side 4-5 minutes, until color turns golden and crispy 3 Heat oil in a nonstick skillet (I did fry with metal skillet, my arepas ruined, after I used a nonstick frying pan,) cook each side 4-5 minutes, until color turns golden and crispy 4 Serve with a spoon of sour cream and fresh parsley. With this recipe I made 6 thick arepas, (I used measuring cup to form balls, you can make it thinner discs to make more arepas.) 4 Serve with a spoon of sour cream and fresh parsley. With this recipe I made 6 thick arepas, (I used measuring cup to form balls, you can make it thinner discs to make more arepas.) 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 Mike's Italian Sub Sandwich Vinegarette Or Salad Dressing Chicken Fajita Rice Spaghetti Bolognese Roasted honey mustard salmon Chicken Quesadillas with salsa Mike's Italian Sub Sandwich Vinegarette Or Salad Dressing Chicken Fajita Rice Spaghetti Bolognese Roasted honey mustard salmon Chicken Quesadillas with salsa Rasgulla Dambun couscous Fried yam with coated egg Chirwa namkin Eggless Mayonnaise Banana bread Tuwan shinkafa.miyar (miyar karkashi)by Jidda”ss cuisine Spagetti with snails Kosai(Akara) Irish potatoes stew# author marathon # Rasgulla Dambun couscous Fried yam with coated egg Chirwa namkin Eggless Mayonnaise Banana bread Tuwan shinkafa.miyar (miyar karkashi)by Jidda”ss cuisine Spagetti with snails Kosai(Akara) Irish potatoes stew# author marathon #