ademchaoua/GeneralTextCorpus huggingface dataset:
Spice Drop Cookies Recipe by Janet Vivian Mvoyi
Cooking Instructions 15 minutes 1 Grease the cookie sheets or baking tray and preheat oven 2 In a large bowl using a wooden spoon mix the cooking fat, sugar, molasses, egg and water. Blend them together. 3 Stir in the flour, baking soda, ginger, cinnamon and cloves. Mix well. 4 Drop by tablespoonfuls onto the greased cookie sheet leaving 2 inches between each cookie. 5 Put in the oven and bake for 8 minutes or until the cookies start to become firm. When done allow the cookies to cool before removing them. 6 Serve with desired beverage or drink 1 Grease the cookie sheets or baking tray and preheat oven 1 Grease the cookie sheets or baking tray and preheat oven 2 In a large bowl using a wooden spoon mix the cooking fat, sugar, molasses, egg and water. Blend them together. 2 In a large bowl using a wooden spoon mix the cooking fat, sugar, molasses, egg and water. Blend them together. 3 Stir in the flour, baking soda, ginger, cinnamon and cloves. Mix well. 3 Stir in the flour, baking soda, ginger, cinnamon and cloves. Mix well. 4 Drop by tablespoonfuls onto the greased cookie sheet leaving 2 inches between each cookie. 4 Drop by tablespoonfuls onto the greased cookie sheet leaving 2 inches between each cookie. 5 Put in the oven and bake for 8 minutes or until the cookies start to become firm. When done allow the cookies to cool before removing them. 5 Put in the oven and bake for 8 minutes or until the cookies start to become firm. When done allow the cookies to cool before removing them. 6 Serve with desired beverage or drink 6 Serve with desired beverage or drink 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 Magic Mushroom Sauce Crockpot Chicken and Dumplings Roasted Asparagus with Mushrooms Easy crockpot chicken dinner Boiled egg sandwich Magic Mushroom Sauce Crockpot Chicken and Dumplings Roasted Asparagus with Mushrooms Easy crockpot chicken dinner Boiled egg sandwich Danwaken Alabo Guava Chutney Pork Dry Fry Fried Omena Ogbono soup Namak pare Caramel mug cake Beans,fried plantain with egg sauce Fluffy Chocolate Pancakes Gajar ka halwa Danwaken Alabo Guava Chutney Pork Dry Fry Fried Omena Ogbono soup Namak pare Caramel mug cake Beans,fried plantain with egg sauce Fluffy Chocolate Pancakes Gajar ka halwa
Chocolate Spice Cookies Recipe by Zyurelaie
Cooking Instructions 1 Preheat oven to 350°f 2 Melt butter in a saucepan 3 Combine group 1 ingredients in a bowl and let cool 5-10 minutes. 4 Mix in egg 5 Mix in dry ingredients. Dough should be sticky and not dry. 6 Quickly mix in chocolate chips by hand 7 Hand roll cookies into 1 or 1.5 inch balls and place on cookie sheet 8 Bake 6.5 minutes 9 Let cool on rack for four minutes before removing. 10 Tip: for consistent cookies refrigerate dough while waiting to bake next batch. This will slow the baking soda down. 1 Preheat oven to 350°f 1 Preheat oven to 350°f 2 Melt butter in a saucepan 2 Melt butter in a saucepan 3 Combine group 1 ingredients in a bowl and let cool 5-10 minutes. 3 Combine group 1 ingredients in a bowl and let cool 5-10 minutes. 4 Mix in egg 4 Mix in egg 5 Mix in dry ingredients. Dough should be sticky and not dry. 5 Mix in dry ingredients. Dough should be sticky and not dry. 6 Quickly mix in chocolate chips by hand 6 Quickly mix in chocolate chips by hand 7 Hand roll cookies into 1 or 1.5 inch balls and place on cookie sheet 7 Hand roll cookies into 1 or 1.5 inch balls and place on cookie sheet 8 Bake 6.5 minutes 8 Bake 6.5 minutes 9 Let cool on rack for four minutes before removing. 9 Let cool on rack for four minutes before removing. 10 Tip: for consistent cookies refrigerate dough while waiting to bake next batch. This will slow the baking soda down. 10 Tip: for consistent cookies refrigerate dough while waiting to bake next batch. This will slow the baking soda down. 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 Taco Bread Pork Shoulder Picnic Roast Creamy Potato Bacon Soup Eight-Layer Casserole Spaghetti Squash Gratin Taco Bread Pork Shoulder Picnic Roast Creamy Potato Bacon Soup Eight-Layer Casserole Spaghetti Squash Gratin Soup squash Portobello mushroom salad Heinz 57 potato Squash Casserole Basic fluffy white bread Cheesy Spinach & Artichoke Dip Pork Shoulder Picnic Roast Pancakes Nickie's homemade chicken pot pie The Lazy Vegan Burrito Salad Soup squash Portobello mushroom salad Heinz 57 potato Squash Casserole Basic fluffy white bread Cheesy Spinach & Artichoke Dip Pork Shoulder Picnic Roast Pancakes Nickie's homemade chicken pot pie The Lazy Vegan Burrito Salad
Soft Ginger Cookies Recipe by Kristen Pond
Soft Ginger Cookies Cooking Instructions 1 hour 1 Cream Margarine and Sugar together until smooth. 2 Add the egg and molasses and blend well. 3 Stir in the baking soda, salt, cinnamon, and ginger. 4 Stir in the flour. 5 Scoop cookies out using a 1/2 TB measuring spoon and roll into balls. Then roll the balls in the rolling sugar and place on a parchment lined baking sheet. If sticky, chill the dough before rolling. 6 Bake the cookies at 350F for 10-12 minutes. The cookies will flatten as they bake. 7 Remove onto cooling rack and serve. 1 Cream Margarine and Sugar together until smooth. 1 Cream Margarine and Sugar together until smooth. 2 Add the egg and molasses and blend well. 2 Add the egg and molasses and blend well. 3 Stir in the baking soda, salt, cinnamon, and ginger. 3 Stir in the baking soda, salt, cinnamon, and ginger. 4 Stir in the flour. 4 Stir in the flour. 5 Scoop cookies out using a 1/2 TB measuring spoon and roll into balls. Then roll the balls in the rolling sugar and place on a parchment lined baking sheet. If sticky, chill the dough before rolling. 5 Scoop cookies out using a 1/2 TB measuring spoon and roll into balls. Then roll the balls in the rolling sugar and place on a parchment lined baking sheet. If sticky, chill the dough before rolling. 6 Bake the cookies at 350F for 10-12 minutes. The cookies will flatten as they bake. 6 Bake the cookies at 350F for 10-12 minutes. The cookies will flatten as they bake. 7 Remove onto cooling rack and serve. 7 Remove onto cooling rack and 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 Brownie Cookies Lava Cake Healthy Chocolate Oatmeal Bars Cajun Chicken Thigh Pie Chicken thighs with chickpeas Brownie Cookies Lava Cake Healthy Chocolate Oatmeal Bars Cajun Chicken Thigh Pie Chicken thighs with chickpeas Besan Chilla Stromboli Mawa gulab jamun Deep fried potato wedges Aloo ki Roti Potato smileys Tikki chole Nacho Bowl Garlic Bread Veg cutlets Besan Chilla Stromboli Mawa gulab jamun Deep fried potato wedges Aloo ki Roti Potato smileys Tikki chole Nacho Bowl Garlic Bread Veg cutlets
Ginger Cookies Recipe by icancervive10
Cooking Instructions 12 minutes 1 Preheat oven to 350 2 Cream butter, sugar and molasses 3 Add milk and blend thoroughly 4 In separate bowl, mix flour, soda and spices 5 Add flour mixture to butter mixture slowly, mixing as you go 6 Be sure to scrape down the bowl as you add more flour 7 Add fresh ginger and salt 8 Mix thoroughly 9 Line baking sheets with parchment paper 10 Scoop dough with a teaspoon 11 Roll each scoop into a ball with your hands 12 Coat each ball with sanding sugar before placing on baking sheet 13 Flatten each cookie a little. They will not spread 14 Bake 10-12 minutes 1 Preheat oven to 350 1 Preheat oven to 350 2 Cream butter, sugar and molasses 2 Cream butter, sugar and molasses 3 Add milk and blend thoroughly 3 Add milk and blend thoroughly 4 In separate bowl, mix flour, soda and spices 4 In separate bowl, mix flour, soda and spices 5 Add flour mixture to butter mixture slowly, mixing as you go 5 Add flour mixture to butter mixture slowly, mixing as you go 6 Be sure to scrape down the bowl as you add more flour 6 Be sure to scrape down the bowl as you add more flour 7 Add fresh ginger and salt 7 Add fresh ginger and salt 8 Mix thoroughly 8 Mix thoroughly 9 Line baking sheets with parchment paper 9 Line baking sheets with parchment paper 10 Scoop dough with a teaspoon 10 Scoop dough with a teaspoon 11 Roll each scoop into a ball with your hands 11 Roll each scoop into a ball with your hands 12 Coat each ball with sanding sugar before placing on baking sheet 12 Coat each ball with sanding sugar before placing on baking sheet 13 Flatten each cookie a little. They will not spread 13 Flatten each cookie a little. They will not spread 14 Bake 10-12 minutes 14 Bake 10-12 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 Ground beef casserole Lemon crinkle cookies Grilled Egyptian kofta Cinnamon roll waffles - ONE INGREDIENT ONE STEP Bhajiya #endofyearchallenge# Ground beef casserole Lemon crinkle cookies Grilled Egyptian kofta Cinnamon roll waffles - ONE INGREDIENT ONE STEP Bhajiya #endofyearchallenge# Noodle broccoli fish pepper soup Chocolate Fudge brownie Ice Cream Kolachkes Black forest cake (INSTANT) Christmas Wreath Pizza: Chocolate Snowball Cookies Salad Udon Toffee Pecan Cookies Shaljam palak ghosht Dryfruit shrikhand in oats tart Noodle broccoli fish pepper soup Chocolate Fudge brownie Ice Cream Kolachkes Black forest cake (INSTANT) Christmas Wreath Pizza: Chocolate Snowball Cookies Salad Udon Toffee Pecan Cookies Shaljam palak ghosht Dryfruit shrikhand in oats tart
Ginger Spice Cookies Recipe by Nomki
Cooking Instructions 25 mins 1 Preheat oven to 350°F 2 Line cookie sheets with parchment paper 3 Sift or wisk all dry ingredients together: flour, baking soda & spices 4 In large bowel with electric mixer, combine shortening and sugar, blending until creamy (about 2 mins) 5 Add egg & molasses until completely incorporated 6 Slowly mix in dry ingredients with a spoon/spatula 7 Roll into 1 inch balls and roll in sugar 8 Place on cookie sheet, bake 8-10 minutes or until just set around edges and you see crackling on top (they will puff then flatten); don't overbake, they should stay chewy in the middle 1 Preheat oven to 350°F 1 Preheat oven to 350°F 2 Line cookie sheets with parchment paper 2 Line cookie sheets with parchment paper 3 Sift or wisk all dry ingredients together: flour, baking soda & spices 3 Sift or wisk all dry ingredients together: flour, baking soda & spices 4 In large bowel with electric mixer, combine shortening and sugar, blending until creamy (about 2 mins) 4 In large bowel with electric mixer, combine shortening and sugar, blending until creamy (about 2 mins) 5 Add egg & molasses until completely incorporated 5 Add egg & molasses until completely incorporated 6 Slowly mix in dry ingredients with a spoon/spatula 6 Slowly mix in dry ingredients with a spoon/spatula 7 Roll into 1 inch balls and roll in sugar 7 Roll into 1 inch balls and roll in sugar 8 Place on cookie sheet, bake 8-10 minutes or until just set around edges and you see crackling on top (they will puff then flatten); don't overbake, they should stay chewy in the middle 8 Place on cookie sheet, bake 8-10 minutes or until just set around edges and you see crackling on top (they will puff then flatten); don't overbake, they should stay chewy in the middle 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
🍝Saffron Rice🍝 Recipe by Irum Zaidi Home Cooking
Saffron Rice Saffron Rice Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake. It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove. The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value. Here’s my way: Souad Sharabani
Creamy Sun Dried Tomato Chicken Pasta Recipe by Kels Ro
Creamy Sun-dried Tomato Chicken Pasta Cooking Instructions 1 Boil pasta and once el dente, set aside Season your chicken with salt, pepper, Italian seasoning and paprika. 2 In a large/deep pan, heat your sundried tomato OIL, and brown/cook your chicken 3 Once chicken is cooked, add your tomato paste and mix. Then add your chicken broth and stir. Once combined, then add your milk and cream. 4 Once everything comes to a boil and is bubbling, add your chopped sundried tomato and your cooked pasta. 5 Sprinkle with parm and you're done. Yup, that easy. (Season with more salt and pepper if needed) 1 Boil pasta and once el dente, set aside Season your chicken with salt, pepper, Italian seasoning and paprika. 1 Boil pasta and once el dente, set aside Season your chicken with salt, pepper, Italian seasoning and paprika. 2 In a large/deep pan, heat your sundried tomato OIL, and brown/cook your chicken 2 In a large/deep pan, heat your sundried tomato OIL, and brown/cook your chicken 3 Once chicken is cooked, add your tomato paste and mix. Then add your chicken broth and stir. Once combined, then add your milk and cream. 3 Once chicken is cooked, add your tomato paste and mix. Then add your chicken broth and stir. Once combined, then add your milk and cream. 4 Once everything comes to a boil and is bubbling, add your chopped sundried tomato and your cooked pasta. 4 Once everything comes to a boil and is bubbling, add your chopped sundried tomato and your cooked pasta. 5 Sprinkle with parm and you're done. Yup, that easy. (Season with more salt and pepper if needed) 5 Sprinkle with parm and you're done. Yup, that easy. (Season with more salt and pepper if needed) 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 Turkish Bread (easy) No Bake Chocolate Oatmeal Cookies Ramzan Special : Afghani Tandoori / Fried Legs for Iftaar Mochi matcha cookies Fried Garlic Butter Asparagus Turkish Bread (easy) No Bake Chocolate Oatmeal Cookies Ramzan Special : Afghani Tandoori / Fried Legs for Iftaar Mochi matcha cookies Fried Garlic Butter Asparagus Lal Mirch chutney Papri chaat Mix Veg Rava Pancake Toaster sandwich Imli ki chutney Jhut put chana chat Chocolate cold creamy coffee Crispy chicken mince somosay Dahi bary papri chaat Simple breakfast Lal Mirch chutney Papri chaat Mix Veg Rava Pancake Toaster sandwich Imli ki chutney Jhut put chana chat Chocolate cold creamy coffee Crispy chicken mince somosay Dahi bary papri chaat Simple breakfast
Sun Dried Tomato Spinach Pasta Recipe by Bossy Panda
Cooking Instructions 30 minutes 1 Cook pasta in slightly salted boiling water. 2 When pasta is almost fully cooked, remove pasta from water. Save 1/4 cup pasta water and drain the rest. 3 Get sun-dried tomato from jar. Drain the oil and chop the tomato finely. 4 Heat up another pan and add oil. Then add chopped sun-dried tomato and spinach. 5 When the spinach shrinks, add pesto sauce, pasta and pasta water. 6 Mix all ingredients well and continue cooking for 2-3 minutes. 7 Delicious Sun-Dried Tomato Spinach Pasta ready to serve! (Optional) add grated Parmesan at serving. 1 Cook pasta in slightly salted boiling water. 1 Cook pasta in slightly salted boiling water. 2 When pasta is almost fully cooked, remove pasta from water. Save 1/4 cup pasta water and drain the rest. 2 When pasta is almost fully cooked, remove pasta from water. Save 1/4 cup pasta water and drain the rest. 3 Get sun-dried tomato from jar. Drain the oil and chop the tomato finely. 3 Get sun-dried tomato from jar. Drain the oil and chop the tomato finely. 4 Heat up another pan and add oil. Then add chopped sun-dried tomato and spinach. 4 Heat up another pan and add oil. Then add chopped sun-dried tomato and spinach. 5 When the spinach shrinks, add pesto sauce, pasta and pasta water. 5 When the spinach shrinks, add pesto sauce, pasta and pasta water. 6 Mix all ingredients well and continue cooking for 2-3 minutes. 6 Mix all ingredients well and continue cooking for 2-3 minutes. 7 Delicious Sun-Dried Tomato Spinach Pasta ready to serve! (Optional) add grated Parmesan at serving. 7 Delicious Sun-Dried Tomato Spinach Pasta ready to serve! (Optional) add grated Parmesan at 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 Southwest Chicken and Rice Quinoa Peanut Butter Cookies Hermits Scallion Ginger Meatballs w/ Bulgogi Sauce Homemade croissants Southwest Chicken and Rice Quinoa Peanut Butter Cookies Hermits Scallion Ginger Meatballs w/ Bulgogi Sauce Homemade croissants Green Moong dal Coconut mysore pak Peas Rice Indomie with scramble egg Peppered chicken Jhat pat aloo ki bhujiya Zafrani Matka Biryani (Mutton) Banana bread Instant chakli Pumpkin Halwa Green Moong dal Coconut mysore pak Peas Rice Indomie with scramble egg Peppered chicken Jhat pat aloo ki bhujiya Zafrani Matka Biryani (Mutton) Banana bread Instant chakli Pumpkin Halwa
Sun Dried Tomato Pasta Recipe by CoolJewel
Sun Dried Tomato Pasta Cooking Instructions 1 Prepare pasta to al dente, 8-10 minutes. 2 While pasta is cooking, blend sun dried tomatoes, including the oil, garlic, basil and red pepper flakes, in a food processor, until it’s well blended and has a pasty texture. 3 Drain pasta, reserving one cup of pasta water. 4 Add pasta back into the pot over medium heat, along with the reserved cup of water, tomato mixture and spinach. 5 Stir over medium heat until spinach begins to wilt. 6 Add the Locatelli and top with more fresh basil. 7 Serve with a loaf of Italian bread. 8 Buon appetito! 🇮🇹 1 Prepare pasta to al dente, 8-10 minutes. 1 Prepare pasta to al dente, 8-10 minutes. 2 While pasta is cooking, blend sun dried tomatoes, including the oil, garlic, basil and red pepper flakes, in a food processor, until it’s well blended and has a pasty texture. 2 While pasta is cooking, blend sun dried tomatoes, including the oil, garlic, basil and red pepper flakes, in a food processor, until it’s well blended and has a pasty texture. 3 Drain pasta, reserving one cup of pasta water. 3 Drain pasta, reserving one cup of pasta water. 4 Add pasta back into the pot over medium heat, along with the reserved cup of water, tomato mixture and spinach. 4 Add pasta back into the pot over medium heat, along with the reserved cup of water, tomato mixture and spinach. 5 Stir over medium heat until spinach begins to wilt. 5 Stir over medium heat until spinach begins to wilt. 6 Add the Locatelli and top with more fresh basil. 6 Add the Locatelli and top with more fresh basil. 7 Serve with a loaf of Italian bread. 7 Serve with a loaf of Italian bread. 8 Buon appetito! 🇮🇹 8 Buon appetito! 🇮🇹 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 Basil Hummus Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) Hiyayakko (Cold Tofu) Mike's 1970's Meatloaf Dinner Slow cooker sausage,potatoes and carrots Green Basil Hummus Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) Hiyayakko (Cold Tofu) Mike's 1970's Meatloaf Dinner Slow cooker sausage,potatoes and carrots Fried Rice Pork Mince and Pasta Bake Sticky bbq chicken Fried karele with onion Roasted Veggie Salad with Lentils Ice cream cake Bone Marrow and Side Salad Tandoori Chicken Dal Curry Sun-dried tomato appetizer torte Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free) Fried Rice Pork Mince and Pasta Bake Sticky bbq chicken Fried karele with onion Roasted Veggie Salad with Lentils Ice cream cake Bone Marrow and Side Salad Tandoori Chicken Dal Curry Sun-dried tomato appetizer torte Macrobiotic Plantain Almond Cupcakes (Gluten Free, Vegan, Sugar-free)