ademchaoua/GeneralTextCorpus huggingface dataset:
Super Easy Sweet Potato Chips Recipe by skunkmonkey101
Cooking Instructions 15 mins 1 Peel the sweet potatoes. 2 Slice into thin medallions. 3 Lay them flat on a microwave safe dish with a piece of wax paper on it. Salt the chips. 4 Lay a sheet of wax paper over the top of chips if needed. Then lay rhe eest of the chips on top and salt them. 5 Microwave on high 5 minutes. Let sit 2 minutes. Then microwave again for 3 minutes. If you want crisper add more time the second time. 6 Peel them off the wax paper immediately after the second time. Let sit 3 minutes. 7 Serve hope you enjoy! 1 Peel the sweet potatoes. 1 Peel the sweet potatoes. 2 Slice into thin medallions. 2 Slice into thin medallions. 3 Lay them flat on a microwave safe dish with a piece of wax paper on it. Salt the chips. 3 Lay them flat on a microwave safe dish with a piece of wax paper on it. Salt the chips. 4 Lay a sheet of wax paper over the top of chips if needed. Then lay rhe eest of the chips on top and salt them. 4 Lay a sheet of wax paper over the top of chips if needed. Then lay rhe eest of the chips on top and salt them. 5 Microwave on high 5 minutes. Let sit 2 minutes. Then microwave again for 3 minutes. If you want crisper add more time the second time. 5 Microwave on high 5 minutes. Let sit 2 minutes. Then microwave again for 3 minutes. If you want crisper add more time the second time. 6 Peel them off the wax paper immediately after the second time. Let sit 3 minutes. 6 Peel them off the wax paper immediately after the second time. Let sit 3 minutes. 7 Serve hope you enjoy! 7 Serve hope you enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Lasagna Easy Shepard's Pie Tuna Noodle Casserole Southern Catfish Stew Pizza croissant!! Crockpot Lasagna Easy Shepard's Pie Tuna Noodle Casserole Southern Catfish Stew Pizza croissant!! Steak & Spinach Salad Nacho Beef Bake Tuna Noodle Casserole Chilli Chicken Risotto Drunken Pineapple Chicken Peppered green beans and sausage Grilled Flank Steak Grilled Rib-Eye Steak Infinity Cookies Blueberry Cobbler Steak & Spinach Salad Nacho Beef Bake Tuna Noodle Casserole Chilli Chicken Risotto Drunken Pineapple Chicken Peppered green beans and sausage Grilled Flank Steak Grilled Rib-Eye Steak Infinity Cookies Blueberry Cobbler
Easy! Tasty! Sweet Potato Chips Recipe by cookpad.japan
Sweet potato and chips chaat Sweet potato and chips chaat Chaat is a bold and colourful snack that is a “must” have for iftar. It is made almost on daily basis with some variations. Chaat is a popular street food snack that combines the crunch of chips with bold flavours of chaat masala, fresh herbs, chutneys, vegetables, spices and lemon juice. The best thing is that it is easy to prepare and takes little time, which makes it ideal for a weekday when you are too exhausted to stand by a stove after a lengthy fast. A humble blend of sweet, tangy, and spicy flavours, this Sweet Potato and Chips Chaat, on the other hand, is different from the regular aloo channa chaat (Chickpeas and Potato Chaat). Here sweet potato replaces the regular boiled potatoes and there are no chickpeas either. This recipe is simple. Chop the boiled, peeled sweet potato and mix it with onion, cilantro and green chillies along with salt, chilli powder, cumin powder, chaat masala and lemon juice. Just combine everything and just before serving, crush chips and add. Enjoy! In this recipe, everything is balanced – sweetness of the sweet potato, faint pungency of chaat masala, and tanginess of lemon juice and crunch of chips. That’s the flavor pairing, you would absolutely love. This is a super quick, low-fat, nutritious snack to enjoy. Sarvat Hanif
With A Pan! Asian Sweet Potato Chips Recipe by cookpad.japan
Sweet potato and chips chaat Sweet potato and chips chaat Chaat is a bold and colourful snack that is a “must” have for iftar. It is made almost on daily basis with some variations. Chaat is a popular street food snack that combines the crunch of chips with bold flavours of chaat masala, fresh herbs, chutneys, vegetables, spices and lemon juice. The best thing is that it is easy to prepare and takes little time, which makes it ideal for a weekday when you are too exhausted to stand by a stove after a lengthy fast. A humble blend of sweet, tangy, and spicy flavours, this Sweet Potato and Chips Chaat, on the other hand, is different from the regular aloo channa chaat (Chickpeas and Potato Chaat). Here sweet potato replaces the regular boiled potatoes and there are no chickpeas either. This recipe is simple. Chop the boiled, peeled sweet potato and mix it with onion, cilantro and green chillies along with salt, chilli powder, cumin powder, chaat masala and lemon juice. Just combine everything and just before serving, crush chips and add. Enjoy! In this recipe, everything is balanced – sweetness of the sweet potato, faint pungency of chaat masala, and tanginess of lemon juice and crunch of chips. That’s the flavor pairing, you would absolutely love. This is a super quick, low-fat, nutritious snack to enjoy. Sarvat Hanif
Sig's Onion And Sweet Potato Soup With Halloumi Chips Recipe by Sigrun
Cooking Instructions 1 Heat and soften the onions and garlic in large saucepan. 2 Add the sweet potatoes and.sweat over low heat for 5 minutes. 3 Add the milk and water 4 Add stock cubes salt ,basil and cayenne pepper 5 Boil gently until sweet potatoes are cooked 6 In the meantime.slice the Halloumi into potato chip like sticks and fry crispy golden brown from all sides, set aside. You can cut them into cubes too , to make croutons 7 Blend the onion mix into a smooth soup in food processor 8 heat gently through 9 Serve with the cheese chips and garnish with chives. 10 add more milk if needed 1 Heat and soften the onions and garlic in large saucepan. 1 Heat and soften the onions and garlic in large saucepan. 2 Add the sweet potatoes and.sweat over low heat for 5 minutes. 2 Add the sweet potatoes and.sweat over low heat for 5 minutes. 3 Add the milk and water 3 Add the milk and water 4 Add stock cubes salt ,basil and cayenne pepper 4 Add stock cubes salt ,basil and cayenne pepper 5 Boil gently until sweet potatoes are cooked 5 Boil gently until sweet potatoes are cooked 6 In the meantime.slice the Halloumi into potato chip like sticks and fry crispy golden brown from all sides, set aside. You can cut them into cubes too , to make croutons 6 In the meantime.slice the Halloumi into potato chip like sticks and fry crispy golden brown from all sides, set aside. You can cut them into cubes too , to make croutons 7 Blend the onion mix into a smooth soup in food processor 7 Blend the onion mix into a smooth soup in food processor 8 heat gently through 8 heat gently through 9 Serve with the cheese chips and garnish with chives. 9 Serve with the cheese chips and garnish with chives. 10 add more milk if needed 10 add more milk 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 Dr. Pepper Pulled Pork in the Slow Cooker Black Pepper Linguine Horchata Pickled Red Beet Eggs (PA Dutch) Spinach Artichoke Dip Dr. Pepper Pulled Pork in the Slow Cooker Black Pepper Linguine Horchata Pickled Red Beet Eggs (PA Dutch) Spinach Artichoke Dip Round Onigiri with Yukari and Grated Cheese Western-style Onigiri (Rice Ball) with Butter and Soy Sauce Crockpot Cubed Steak w/ Onion Cocktail Sauce Lemon Butter Dill Sauce Tomato rice Sweet Potato Pie Stuffed red peppaa skunks simple goulash stove top Flax Nutmeg Pancakes Penguin's Cinnamon Apple Salad Round Onigiri with Yukari and Grated Cheese Western-style Onigiri (Rice Ball) with Butter and Soy Sauce Crockpot Cubed Steak w/ Onion Cocktail Sauce Lemon Butter Dill Sauce Tomato rice Sweet Potato Pie Stuffed red peppaa skunks simple goulash stove top Flax Nutmeg Pancakes Penguin's Cinnamon Apple Salad
Agar Jelly Made With Japanese Ume Plum Syrup Recipe by Kanako Yagi
Refreshing and Jelly-Like Ume Plum Jam Refreshing and Jelly-Like Ume Plum Jam There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy. Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline cookpad.japan
Mint Jelly Recipe by almu21
Cooking Instructions 2 hours 1 Wash and chop mint finely. Sprinkle with the sugar and Stir water and leave to rest overnight. 2 3 Once your mint is ready you bring the crab apple juice, lemon juice and sugar to a boil. Stir until sugar dissolves. 4 When you are ready to boil to set point you add the two spoonsful of prepared mint 5 I strained a bit of the scum and mint before potting in sterilized jars and leave to cool a bit before covering. 6 Label and you have lovely mint jelly for the rest of the year for your roast lamb. 1 Wash and chop mint finely. Sprinkle with the sugar and Stir water and leave to rest overnight. 1 Wash and chop mint finely. Sprinkle with the sugar and Stir water and leave to rest overnight. 2 2 3 Once your mint is ready you bring the crab apple juice, lemon juice and sugar to a boil. Stir until sugar dissolves. 3 Once your mint is ready you bring the crab apple juice, lemon juice and sugar to a boil. Stir until sugar dissolves. 4 When you are ready to boil to set point you add the two spoonsful of prepared mint 4 When you are ready to boil to set point you add the two spoonsful of prepared mint 5 I strained a bit of the scum and mint before potting in sterilized jars and leave to cool a bit before covering. 5 I strained a bit of the scum and mint before potting in sterilized jars and leave to cool a bit before covering. 6 Label and you have lovely mint jelly for the rest of the year for your roast lamb. 6 Label and you have lovely mint jelly for the rest of the year for your roast lamb. 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 Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Chicken Wings Thai-style Stir Fried Garlic Minced Pork Fondant Creamy spinach and chicken pie Ham Egg And Cheese Burritos Cake pops sweet chili thi sauce Meatloaf Orange Slop 7 Flavor Pound Cake Chicken Wings Thai-style Stir Fried Garlic Minced Pork Fondant Creamy spinach and chicken pie Ham Egg And Cheese Burritos Cake pops sweet chili thi sauce Meatloaf Orange Slop 7 Flavor Pound Cake
Coffee Jelly Recipe by super mario
Cooking Instructions 1 For the jelly, Combine water, coffee powder, and sugar in a bowl. Add jelly powder, and stir until dissolved then bring to boil and turn off the heat. Transfer to a rectangular mold. Refrigerate until set, about 4 hours or overnight. Once set, slice coffee jelly into 1/2-inch cubes. Set aside until ready to assemble. 2 For the creamer, Combine all-purpose cream, evaporated milk,condensed milk, and coffee powder in a bowl. Add coffee jelly and mix gently. Refrigerate until ready to serve or serve right away with ice cubes. 3 The cream base is up to you, you really are in control on how you like it, the sweetness, the creaminess- just be you 😁. Have fun making it. 1 For the jelly, Combine water, coffee powder, and sugar in a bowl. Add jelly powder, and stir until dissolved then bring to boil and turn off the heat. Transfer to a rectangular mold. Refrigerate until set, about 4 hours or overnight. Once set, slice coffee jelly into 1/2-inch cubes. Set aside until ready to assemble. 1 For the jelly, Combine water, coffee powder, and sugar in a bowl. Add jelly powder, and stir until dissolved then bring to boil and turn off the heat. Transfer to a rectangular mold. Refrigerate until set, about 4 hours or overnight. Once set, slice coffee jelly into 1/2-inch cubes. Set aside until ready to assemble. 2 For the creamer, Combine all-purpose cream, evaporated milk,condensed milk, and coffee powder in a bowl. Add coffee jelly and mix gently. Refrigerate until ready to serve or serve right away with ice cubes. 2 For the creamer, Combine all-purpose cream, evaporated milk,condensed milk, and coffee powder in a bowl. Add coffee jelly and mix gently. Refrigerate until ready to serve or serve right away with ice cubes. 3 The cream base is up to you, you really are in control on how you like it, the sweetness, the creaminess- just be you 😁. Have fun making it. 3 The cream base is up to you, you really are in control on how you like it, the sweetness, the creaminess- just be you 😁. Have fun making it. 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 Chocolate Chip Banana Bread Simple Homemade Noodles Extremely Easy Tomato Salsa Italian Chicken Peanut 🥜 Butter Jelly Waffles 🧇 Chocolate Chip Banana Bread Simple Homemade Noodles Extremely Easy Tomato Salsa Italian Chicken Peanut 🥜 Butter Jelly Waffles 🧇 Matka kulfi Aloo chicken tikka kabab Crispy Mungoda Potato cheese croquettes Pan Pizza Dal Muradabadi Couscous with spinach sauce Karila pyaz Badam milk Mint Lemonade Matka kulfi Aloo chicken tikka kabab Crispy Mungoda Potato cheese croquettes Pan Pizza Dal Muradabadi Couscous with spinach sauce Karila pyaz Badam milk Mint Lemonade
Black Rice Recipe by Katatonickat
Cooking Instructions 1 Wash & Rinse Black Rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really really well. 2 Add 1 cup (250ml) cold water in the inner pot, then remove 2 - 3 tbsp water. 3 Pressure Cook Black Rice: Close lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure. Open the lid carefully. Serve Instant Pot Black Rice: Fluff and serve black rice 1 Wash & Rinse Black Rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really really well. 1 Wash & Rinse Black Rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really really well. 2 Add 1 cup (250ml) cold water in the inner pot, then remove 2 - 3 tbsp water. 2 Add 1 cup (250ml) cold water in the inner pot, then remove 2 - 3 tbsp water. 3 Pressure Cook Black Rice: Close lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure. Open the lid carefully. Serve Instant Pot Black Rice: Fluff and serve black rice 3 Pressure Cook Black Rice: Close lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure. Open the lid carefully. Serve Instant Pot Black Rice: Fluff and serve black 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 Easy Pasta Carbonara Shrimp and Grits Homemade Turkey Sausage Crumbles Wow Badaboom Chicken Southren bake ribs Easy Pasta Carbonara Shrimp and Grits Homemade Turkey Sausage Crumbles Wow Badaboom Chicken Southren bake ribs Tandoori chicken masala Chickpeas & Salmon Cakes Piped Cocoa Biscuits Honeyed apricot cake Easy Pasta Carbonara Mango salsa A Pudding for HM Queen, Eton Mess in a handmade Chocolate Cup Mix flour biscuit نوابی سویاں Breakfast potatoes Tandoori chicken masala Chickpeas & Salmon Cakes Piped Cocoa Biscuits Honeyed apricot cake Easy Pasta Carbonara Mango salsa A Pudding for HM Queen, Eton Mess in a handmade Chocolate Cup Mix flour biscuit نوابی سویاں Breakfast potatoes
Black Rice Risotto With Kale Recipe by ruscheskami
Cooking Instructions 1 hour 5 mins 1 Over medium heat, Heat Olive oil and butter in a medium sized sauce pan, once heated, add garlic, gsinger and onion. Sautee until tender 2 Add black rice and stir until the rice is coated with olive oil and butter 3 Start adding your broth, 1/2 cup at a time. Do not Add more until the rice has mostly soaked up the liquid. Keep stirring And. Adding liquid until rice is tender. 4 Add carrots and turmeric aftera cup and a half of adding broth 5 When your rice is nearly finished, stir in kale 6 Let the kale become tender. Enjoy! 1 Over medium heat, Heat Olive oil and butter in a medium sized sauce pan, once heated, add garlic, gsinger and onion. Sautee until tender 1 Over medium heat, Heat Olive oil and butter in a medium sized sauce pan, once heated, add garlic, gsinger and onion. Sautee until tender 2 Add black rice and stir until the rice is coated with olive oil and butter 2 Add black rice and stir until the rice is coated with olive oil and butter 3 Start adding your broth, 1/2 cup at a time. Do not Add more until the rice has mostly soaked up the liquid. Keep stirring And. Adding liquid until rice is tender. 3 Start adding your broth, 1/2 cup at a time. Do not Add more until the rice has mostly soaked up the liquid. Keep stirring And. Adding liquid until rice is tender. 4 Add carrots and turmeric aftera cup and a half of adding broth 4 Add carrots and turmeric aftera cup and a half of adding broth 5 When your rice is nearly finished, stir in kale 5 When your rice is nearly finished, stir in kale 6 Let the kale become tender. Enjoy! 6 Let the kale become tender. 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 Polar Express Hot Chocolate Cheese And Garlic Pull Apart Bread Apple Cider Chicken Vanilla Creme Brûlée Warm Your Tummy Posole Polar Express Hot Chocolate Cheese And Garlic Pull Apart Bread Apple Cider Chicken Vanilla Creme Brûlée Warm Your Tummy Posole Chicken tortilla soup Roasted Broccoli, Brussels Sprouts, and Onions Banana Pudding Pie Roasted Red Pepper Patty Devilled eggs with a sprinkling of sumac Ribs and Slaw Ground beef soup with noodles Sweet Potato Chipotle Chili Vanilla Creme Brûlée Chili con Pavo (turkey) Chicken tortilla soup Roasted Broccoli, Brussels Sprouts, and Onions Banana Pudding Pie Roasted Red Pepper Patty Devilled eggs with a sprinkling of sumac Ribs and Slaw Ground beef soup with noodles Sweet Potato Chipotle Chili Vanilla Creme Brûlée Chili con Pavo (turkey)
Soda Jelly Recipe by Junquo M Hill
Cooking Instructions 120mins 1 Pour the water into a microwavable bowl and sprinkle with gelatin. Let it absorb the water. 2 Place sugar, stevia and 2Tbsp carbonated water in a microwavable bowl. 3 Microwave gelatine mix 30 sec until melted. 4 Microwave sugar mixture 30 sec and whisk to disolve sugar. 5 Combine the rest of the carbonated water, lemon juice, gelatine mixture and sugar mixture. Pour it into a container and refrigerate. 6 When the jelly is done, spoon it into a glass and add some fruit. Then add more jelly, more fruit to make as many layers as you want. I like to cut fruit into small pieces and serve chilled!! 1 Pour the water into a microwavable bowl and sprinkle with gelatin. Let it absorb the water. 1 Pour the water into a microwavable bowl and sprinkle with gelatin. Let it absorb the water. 2 Place sugar, stevia and 2Tbsp carbonated water in a microwavable bowl. 2 Place sugar, stevia and 2Tbsp carbonated water in a microwavable bowl. 3 Microwave gelatine mix 30 sec until melted. 3 Microwave gelatine mix 30 sec until melted. 4 Microwave sugar mixture 30 sec and whisk to disolve sugar. 4 Microwave sugar mixture 30 sec and whisk to disolve sugar. 5 Combine the rest of the carbonated water, lemon juice, gelatine mixture and sugar mixture. Pour it into a container and refrigerate. 5 Combine the rest of the carbonated water, lemon juice, gelatine mixture and sugar mixture. Pour it into a container and refrigerate. 6 When the jelly is done, spoon it into a glass and add some fruit. Then add more jelly, more fruit to make as many layers as you want. I like to cut fruit into small pieces and serve chilled!! 6 When the jelly is done, spoon it into a glass and add some fruit. Then add more jelly, more fruit to make as many layers as you want. I like to cut fruit into small pieces and 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 Balsamic Chicken on Rice Steak Stuffed Garlic Bread Pork spareribs Angel Hair Alfredo "Cakes" with Marinara Sauce and Sausage Char Spaghetti Balsamic Chicken on Rice Steak Stuffed Garlic Bread Pork spareribs Angel Hair Alfredo "Cakes" with Marinara Sauce and Sausage Char Spaghetti Grandmas strawberry spinach salad Red Chile Flank Steak Vegetable Cheese Baked Dish Pumpkin latte Crispy Dried Parsley Vegan Jalapeno Poppers Chinese Vegetable Stir Fry Char Spaghetti Courgette and Tomato Bake Honey Garlic Crispy Chicken Grandmas strawberry spinach salad Red Chile Flank Steak Vegetable Cheese Baked Dish Pumpkin latte Crispy Dried Parsley Vegan Jalapeno Poppers Chinese Vegetable Stir Fry Char Spaghetti Courgette and Tomato Bake Honey Garlic Crispy Chicken