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Mushroom Salt And Pepper (Restaurant Style) Recipe by Malini
Cooking Instructions 1 Chop mushrooms into bite size pieces and add 3 spoons corn flour, 1 spoon maida 2 Add 1/2 spoon each of salt and pepper and gently mix the mushrooms. Add very little water if needed to coat the flour. 3 Mix the coating well and fry the mushrooms to golden brown and set aside 4 Take another pan and add oil and toss the finely chopped garlic to golden brown. Then add white part of spring onions and fry till transculent 5 Add the fried mushrooms and saute for 30 seconds and then add 1/2 spoon salt and grounded pepper and toss again 6 Finally add green part of spring onions give a toss and serve hot as starter. 1 Chop mushrooms into bite size pieces and add 3 spoons corn flour, 1 spoon maida 1 Chop mushrooms into bite size pieces and add 3 spoons corn flour, 1 spoon maida 2 Add 1/2 spoon each of salt and pepper and gently mix the mushrooms. Add very little water if needed to coat the flour. 2 Add 1/2 spoon each of salt and pepper and gently mix the mushrooms. Add very little water if needed to coat the flour. 3 Mix the coating well and fry the mushrooms to golden brown and set aside 3 Mix the coating well and fry the mushrooms to golden brown and set aside 4 Take another pan and add oil and toss the finely chopped garlic to golden brown. Then add white part of spring onions and fry till transculent 4 Take another pan and add oil and toss the finely chopped garlic to golden brown. Then add white part of spring onions and fry till transculent 5 Add the fried mushrooms and saute for 30 seconds and then add 1/2 spoon salt and grounded pepper and toss again 5 Add the fried mushrooms and saute for 30 seconds and then add 1/2 spoon salt and grounded pepper and toss again 6 Finally add green part of spring onions give a toss and serve hot as starter. 6 Finally add green part of spring onions give a toss and serve hot as starter. 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 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Rajma Sukha dal Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Crepe Omelette Corn spinach pan handvo Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Rajma Sukha dal Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Crepe Omelette Corn spinach pan handvo
Bread And Kabab Recipe by Sana Jinabade
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 05, 2020 08:34 Pune A recipe has no soul. You, as the cook, must bring soul to the recipe. Food is very important part of our life. if you want to impress your love one the make the delicious food for them. Hi friends, my name is Sana Irfan Jinabade. I'm a teacher , chef and food blogger. I love cooking , blogging and love to share my delicious recipes with you lovely people, I hope you love it . I love to try the new and different type of recipes in my small lovely kitchen. I invite you to visite my cooking blog and Join the delicious journey with me . Thank you. Have a nice day. visite my YouTube channel : Follow me on Instagram : Follow on Facebook page : follow me on Pinterest : hu4kd6oetnieni Comments (3)
Crepe Omelette Recipe by Susita Sen
Cooking Instructions 1 Take a big mixing bowl gradually put all the ingredients and make a fine batter by adding water gradually 2 Then keep the better side for at least 10 to 15 minutes 3 Heat a pan it should be a non stick pan drizzle some oil grease the pan well so that the crepe comes out perfectly 4 Now Pour some better on the pan in a round shape like dosa cook one side for at least 1 to 2 minutes then flip it to the other side repeat this process with the rest of the crepes your hot omelette crepe is ready to serve with tomato ketchup you must try I am sure you gonna love this starter. 1 Take a big mixing bowl gradually put all the ingredients and make a fine batter by adding water gradually 1 Take a big mixing bowl gradually put all the ingredients and make a fine batter by adding water gradually 2 Then keep the better side for at least 10 to 15 minutes 2 Then keep the better side for at least 10 to 15 minutes 3 Heat a pan it should be a non stick pan drizzle some oil grease the pan well so that the crepe comes out perfectly 3 Heat a pan it should be a non stick pan drizzle some oil grease the pan well so that the crepe comes out perfectly 4 Now Pour some better on the pan in a round shape like dosa cook one side for at least 1 to 2 minutes then flip it to the other side repeat this process with the rest of the crepes your hot omelette crepe is ready to serve with tomato ketchup you must try I am sure you gonna love this starter. 4 Now Pour some better on the pan in a round shape like dosa cook one side for at least 1 to 2 minutes then flip it to the other side repeat this process with the rest of the crepes your hot omelette crepe is ready to serve with tomato ketchup you must try I am sure you gonna love this starter. 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 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Sukha dal Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Corn spinach pan handvo Veremicil kheer Toasted Mung Bean with Coconut Milk Bread pizza Fafda jalebi Sukha dal Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Corn spinach pan handvo Veremicil kheer Toasted Mung Bean with Coconut Milk Bread pizza Fafda jalebi
Groundnuts And Butter Cookies Recipe by M's Treat And Confectionery
Groundnuts and butter cookies Cooking Instructions 40-50 minutes 1 Empty 125 grm butter into ½ cup sugar 2 Mix very well,add 2 eggs and continues mixing 3 This is our roasted groundnut 4 Grind it using miller or using Mort or amd pestle 5 Mix half of grounded groundnut with in a butter,sugar and egg mixture.Add in flour and milk powder and mix to form a dough 6 Shape them into a round ball, gently flatten the balls,rub in grounded groundnuts 7 Bake at 180°C for 4 minutes or 160°C for 30 minutes or until golden brown 1 Empty 125 grm butter into ½ cup sugar 1 Empty 125 grm butter into ½ cup sugar 2 Mix very well,add 2 eggs and continues mixing 2 Mix very well,add 2 eggs and continues mixing 3 This is our roasted groundnut 3 This is our roasted groundnut 4 Grind it using miller or using Mort or amd pestle 4 Grind it using miller or using Mort or amd pestle 5 Mix half of grounded groundnut with in a butter,sugar and egg mixture.Add in flour and milk powder and mix to form a dough 5 Mix half of grounded groundnut with in a butter,sugar and egg mixture.Add in flour and milk powder and mix to form a dough 6 Shape them into a round ball, gently flatten the balls,rub in grounded groundnuts 6 Shape them into a round ball, gently flatten the balls,rub in grounded groundnuts 7 Bake at 180°C for 4 minutes or 160°C for 30 minutes or until golden brown 7 Bake at 180°C for 4 minutes or 160°C for 30 minutes or until golden brown 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 Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Garlic olive oil pasta Ham and cheese spicy egg rolls Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Garlic olive oil pasta Ham and cheese spicy egg rolls Mexican Sweet Corn & Chicken Combo with Rice n Steamed Cabbage Spaghetti.. French fries EMA Signature Kunun Aya (Tiger nut drink) Gumbo chicken 1 pot Chicken stew Beetroot potato kofta Quinoa bowl Veg Pancake Bread Poha Mexican Sweet Corn & Chicken Combo with Rice n Steamed Cabbage Spaghetti.. French fries EMA Signature Kunun Aya (Tiger nut drink) Gumbo chicken 1 pot Chicken stew Beetroot potato kofta Quinoa bowl Veg Pancake Bread Poha
Garlic Olive Oil Pasta Recipe by Eat Whole 2 Thrive
Cooking Instructions 1 Boil pasta in salted water according to the package instructions. 2 Heating up a cast iron wok and cook an egg. Flip over and cook just until the white are done but yoke still not yet solidified. Set aside. 3 Once the pasta is done, quickly toss the pasta with minced garlic, butter, salt and parsley. 4 Top the egg yoke with a fork to allow the yoke flow out and drizziling with a tsp tamari sauce. 5 Serve with a fermented veggies side dish such as kimchi or sourkraut. Or crush toasted nori seaweed for a Japanese twist. 1 Boil pasta in salted water according to the package instructions. 1 Boil pasta in salted water according to the package instructions. 2 Heating up a cast iron wok and cook an egg. Flip over and cook just until the white are done but yoke still not yet solidified. Set aside. 2 Heating up a cast iron wok and cook an egg. Flip over and cook just until the white are done but yoke still not yet solidified. Set aside. 3 Once the pasta is done, quickly toss the pasta with minced garlic, butter, salt and parsley. 3 Once the pasta is done, quickly toss the pasta with minced garlic, butter, salt and parsley. 4 Top the egg yoke with a fork to allow the yoke flow out and drizziling with a tsp tamari sauce. 4 Top the egg yoke with a fork to allow the yoke flow out and drizziling with a tsp tamari sauce. 5 Serve with a fermented veggies side dish such as kimchi or sourkraut. Or crush toasted nori seaweed for a Japanese twist. 5 Serve with a fermented veggies side dish such as kimchi or sourkraut. Or crush toasted nori seaweed for a Japanese twist. 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 Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Ham and cheese spicy egg rolls Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Ham and cheese spicy egg rolls Nutrient and protein rich fruit and nuts delight Brussels and meatballs air fried Chicken marsala Koki Roast pork shoulder Chole French fries🍟 Roasted masala poha chivda Fettuccine chicken/ tofu with tequila Keema curry Nutrient and protein rich fruit and nuts delight Brussels and meatballs air fried Chicken marsala Koki Roast pork shoulder Chole French fries🍟 Roasted masala poha chivda Fettuccine chicken/ tofu with tequila Keema curry
Chocolate Wheat Flour Pancake Recipe by Polly Basu
Chocolate wheat flour pancake Cooking Instructions 40minute 1 First take a bowl with adding banana smashed it with the help of the fork, next butter then curd next crack an egg and add, mix well next vanilla essence then salt stirring continuously now honey then milk powder mix all wet ingredients very well with the hand blender. 2 Now adding dry ingredients. add whole wheat flour next cocoa powder and baking powder stirr but not too much just mix and fold 3 Now rest it for five minutes switch on the oven add pinch of oil and fry all pancakes one by one and serve it 1 First take a bowl with adding banana smashed it with the help of the fork, next butter then curd next crack an egg and add, mix well next vanilla essence then salt stirring continuously now honey then milk powder mix all wet ingredients very well with the hand blender. 1 First take a bowl with adding banana smashed it with the help of the fork, next butter then curd next crack an egg and add, mix well next vanilla essence then salt stirring continuously now honey then milk powder mix all wet ingredients very well with the hand blender. 2 Now adding dry ingredients. add whole wheat flour next cocoa powder and baking powder stirr but not too much just mix and fold 2 Now adding dry ingredients. add whole wheat flour next cocoa powder and baking powder stirr but not too much just mix and fold 3 Now rest it for five minutes switch on the oven add pinch of oil and fry all pancakes one by one and serve it 3 Now rest it for five minutes switch on the oven add pinch of oil and fry all pancakes one by one and serve 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 Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Garlic olive oil pasta Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Garlic olive oil pasta Wild blueberry flax muffins Cheesy Corn Toast Avocado toast! Kienyeji chicken OatsMethiThepla Noodles with dry fish Fresh beans and veggie Shalgam (Turnip) ki sabji Palak omelette cheese role White rice and stew Wild blueberry flax muffins Cheesy Corn Toast Avocado toast! Kienyeji chicken OatsMethiThepla Noodles with dry fish Fresh beans and veggie Shalgam (Turnip) ki sabji Palak omelette cheese role White rice and stew
Oats Methi Thepla Recipe by Asifa Kouser
Cooking Instructions 1 Roast oats and make powder. 2 In a bowl oats flour, wheat flour,besan, redchilli Powder, turmeric Powder,coriander Powder,salt, Cummings seeds, sesame seeds chilli paste and give a mix. 3 Add chopped fenugreek leaves, and mix. Add curd slowly slowly and make a dough. Give 10-15 mins rest. 4 Take one ball and roll into round shape, nor thick nor thin. 5 Roast on heated tawa from both the sides, apply oil or ghee. 6 Serve with curd,salad and fried chilli. 1 Roast oats and make powder. 1 Roast oats and make powder. 2 In a bowl oats flour, wheat flour,besan, redchilli Powder, turmeric Powder,coriander Powder,salt, Cummings seeds, sesame seeds chilli paste and give a mix. 2 In a bowl oats flour, wheat flour,besan, redchilli Powder, turmeric Powder,coriander Powder,salt, Cummings seeds, sesame seeds chilli paste and give a mix. 3 Add chopped fenugreek leaves, and mix. Add curd slowly slowly and make a dough. Give 10-15 mins rest. 3 Add chopped fenugreek leaves, and mix. Add curd slowly slowly and make a dough. Give 10-15 mins rest. 4 Take one ball and roll into round shape, nor thick nor thin. 4 Take one ball and roll into round shape, nor thick nor thin. 5 Roast on heated tawa from both the sides, apply oil or ghee. 5 Roast on heated tawa from both the sides, apply oil or ghee. 6 Serve with curd,salad and fried chilli. 6 Serve with curd,salad and fried chilli. 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 Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Garlic olive oil pasta Avocado Egg Salad Beefy Skillet Mac-Comfort Food Roast pork shoulder Groundnuts and butter cookies Garlic olive oil pasta Avocado and banana salad Wild blueberry flax muffins Cheesy Corn Toast Avocado toast! Kienyeji chicken Chocolate wheat flour pancake Noodles with dry fish Fresh beans and veggie Shalgam (Turnip) ki sabji Palak omelette cheese role Avocado and banana salad Wild blueberry flax muffins Cheesy Corn Toast Avocado toast! Kienyeji chicken Chocolate wheat flour pancake Noodles with dry fish Fresh beans and veggie Shalgam (Turnip) ki sabji Palak omelette cheese role
Dark Chocolate Avocado Truffles Recipe by Apple of My Eye
Dark Chocolate Avocado Truffles Cooking Instructions 1 Pit the avocado and mash the flesh with a fork until completely smooth and lump free. 2 Melt the chocolate in the microwave or on the stove, taking care not to burn it. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, salt, and 1 1/2 tbsps of the cocoa powder until combined. 3 Place the truffle mixture into the fridge for 30-40 minutes and let cool until partially set. 4 Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands. Roll in the remaining 1 tbsp cocoa powder. 5 Stuff 5 in your face! 1 Pit the avocado and mash the flesh with a fork until completely smooth and lump free. 1 Pit the avocado and mash the flesh with a fork until completely smooth and lump free. 2 Melt the chocolate in the microwave or on the stove, taking care not to burn it. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, salt, and 1 1/2 tbsps of the cocoa powder until combined. 2 Melt the chocolate in the microwave or on the stove, taking care not to burn it. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, salt, and 1 1/2 tbsps of the cocoa powder until combined. 3 Place the truffle mixture into the fridge for 30-40 minutes and let cool until partially set. 3 Place the truffle mixture into the fridge for 30-40 minutes and let cool until partially set. 4 Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands. Roll in the remaining 1 tbsp cocoa powder. 4 Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands. Roll in the remaining 1 tbsp cocoa powder. 5 Stuff 5 in your face! 5 Stuff 5 in your face! 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 Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Ashlee's carbonara Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Ashlee's carbonara Apricot bran muffins Avocado Toast Tarragon Chicken Hummus Meatloaf Beefy tomato bake Beefy tomato bake Irish Minty Peas Balsamic Peas Wilton's Red velvet cheese cake cupcakes Espresso & Honey Pork Roast Apricot bran muffins Avocado Toast Tarragon Chicken Hummus Meatloaf Beefy tomato bake Beefy tomato bake Irish Minty Peas Balsamic Peas Wilton's Red velvet cheese cake cupcakes Espresso & Honey Pork Roast
Tarragon Chicken Recipe by ChefDoogles
Cooking Instructions 5 mins 1 Marinate chicken in half the wine for 4-48 hours. Pat dry. Toss with enough oil to cover. Season with dried spices. 2 Place in a casserole dish. Pour wine around chicken. Wine should not reach beyond half the height of the chicken thighs. Cover. 3 Bake at 300° for approximately 45-50 minutes. Uncover and continue cooking until thermometer reaches 165°, approximately 10-15 minutes more. 4 Variations; Vinegar, lemon, parsley, dijon, shallots, herbes de provence, lavender, thyme, basil, garlic bulbs, paprika, peppercorn melange 1 Marinate chicken in half the wine for 4-48 hours. Pat dry. Toss with enough oil to cover. Season with dried spices. 1 Marinate chicken in half the wine for 4-48 hours. Pat dry. Toss with enough oil to cover. Season with dried spices. 2 Place in a casserole dish. Pour wine around chicken. Wine should not reach beyond half the height of the chicken thighs. Cover. 2 Place in a casserole dish. Pour wine around chicken. Wine should not reach beyond half the height of the chicken thighs. Cover. 3 Bake at 300° for approximately 45-50 minutes. Uncover and continue cooking until thermometer reaches 165°, approximately 10-15 minutes more. 3 Bake at 300° for approximately 45-50 minutes. Uncover and continue cooking until thermometer reaches 165°, approximately 10-15 minutes more. 4 Variations; Vinegar, lemon, parsley, dijon, shallots, herbes de provence, lavender, thyme, basil, garlic bulbs, paprika, peppercorn melange 4 Variations; Vinegar, lemon, parsley, dijon, shallots, herbes de provence, lavender, thyme, basil, garlic bulbs, paprika, peppercorn melange 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 Dark Chocolate Avocado Truffles Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Dark Chocolate Avocado Truffles Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Graham cracker cookies Parmesan baked asparagus Mexican Pork Steaks Apricot bran muffins Avocado Toast Hummus Meatloaf Dark Chocolate Avocado Truffles Beefy tomato bake Irish Minty Peas Balsamic Peas Graham cracker cookies Parmesan baked asparagus Mexican Pork Steaks Apricot bran muffins Avocado Toast Hummus Meatloaf Dark Chocolate Avocado Truffles Beefy tomato bake Irish Minty Peas Balsamic Peas