ademchaoua/GeneralTextCorpus huggingface dataset:
Pork Belly Kaldereta Recipe by Minda
Cooking Instructions 1 Boil meat in high heat for 1-2 hours or until meat is soft. Save broth. Don't discard. 2 Add oil in large wok. When oil is hot, add garlic and onions. When garlic and onions is translucent add meat. Pour about half of the meat broth that you saved when you boiled the meat. 3 Add pepper, pickles relish, knorr chicken powder, sugar, tomato sauce, tomato paste, liver spread, soy sauce, bay leaf, garbanzo, potatoes, carrots, and bell peppers. Add more broth if desired. 4 Let it boil for 20-30 minutes or until potatoes and carrots are cooked. (Optional) add a few pieces of Thai Chili for added spice. 1 Boil meat in high heat for 1-2 hours or until meat is soft. Save broth. Don't discard. 1 Boil meat in high heat for 1-2 hours or until meat is soft. Save broth. Don't discard. 2 Add oil in large wok. When oil is hot, add garlic and onions. When garlic and onions is translucent add meat. Pour about half of the meat broth that you saved when you boiled the meat. 2 Add oil in large wok. When oil is hot, add garlic and onions. When garlic and onions is translucent add meat. Pour about half of the meat broth that you saved when you boiled the meat. 3 Add pepper, pickles relish, knorr chicken powder, sugar, tomato sauce, tomato paste, liver spread, soy sauce, bay leaf, garbanzo, potatoes, carrots, and bell peppers. Add more broth if desired. 3 Add pepper, pickles relish, knorr chicken powder, sugar, tomato sauce, tomato paste, liver spread, soy sauce, bay leaf, garbanzo, potatoes, carrots, and bell peppers. Add more broth if desired. 4 Let it boil for 20-30 minutes or until potatoes and carrots are cooked. (Optional) add a few pieces of Thai Chili for added spice. 4 Let it boil for 20-30 minutes or until potatoes and carrots are cooked. (Optional) add a few pieces of Thai Chili for added spice. 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 The easiest apple pie 3-cheese baked Ziti pasta Chocolate Cranberry Fudge Cake Beef carbonada soup Pumpkin Muffins The easiest apple pie 3-cheese baked Ziti pasta Chocolate Cranberry Fudge Cake Beef carbonada soup Pumpkin Muffins Sweet potatoes nest 3-cheese baked Ziti pasta Batata Feta and Bacon Biscuits Almond flour muffins Grinch bites Sweet-Potato Tapioca Porridge with Coconut Sauce Chocolate Cranberry Fudge Cake Apple Muffin Mix vegetable Potato egg curry Sweet potatoes nest 3-cheese baked Ziti pasta Batata Feta and Bacon Biscuits Almond flour muffins Grinch bites Sweet-Potato Tapioca Porridge with Coconut Sauce Chocolate Cranberry Fudge Cake Apple Muffin Mix vegetable Potato egg curry
Chicken Stew | In Clear Soup| Nilagang Manok Recipe by SpottedByD
Cooking Instructions 1 Heat oil in pot, sauté garlic and onions 2 Add seasoned chicken cuts and cover a few minutes. Flip and cover again. 3 Add sliced chicken broth cube. 4 When you see the chicken in its own juice you can then add water. Add the okra, beans and potatoes as well. Season with s&p. Bring to a boil. 5 Lower heat and add the leafy veggies to the sides or top. Taste the broth and season with fish sauce/patis. Adjust accordingly to taste. Simmer a couple minutes more to cook veggies. 6 Serve while hot with steamed rice. :) 1 Heat oil in pot, sauté garlic and onions 1 Heat oil in pot, sauté garlic and onions 2 Add seasoned chicken cuts and cover a few minutes. Flip and cover again. 2 Add seasoned chicken cuts and cover a few minutes. Flip and cover again. 3 Add sliced chicken broth cube. 3 Add sliced chicken broth cube. 4 When you see the chicken in its own juice you can then add water. Add the okra, beans and potatoes as well. Season with s&p. Bring to a boil. 4 When you see the chicken in its own juice you can then add water. Add the okra, beans and potatoes as well. Season with s&p. Bring to a boil. 5 Lower heat and add the leafy veggies to the sides or top. Taste the broth and season with fish sauce/patis. Adjust accordingly to taste. Simmer a couple minutes more to cook veggies. 5 Lower heat and add the leafy veggies to the sides or top. Taste the broth and season with fish sauce/patis. Adjust accordingly to taste. Simmer a couple minutes more to cook veggies. 6 Serve while hot with steamed rice. :) 6 Serve while hot with steamed 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 Chicken in Creamy Bacon Mushroom Sauce General Tsao Chicken Ham and Pea Quiche Crockpot roast beef Bihon Guisado Chicken in Creamy Bacon Mushroom Sauce General Tsao Chicken Ham and Pea Quiche Crockpot roast beef Bihon Guisado Methi Pakore Mixed Veg Soup Egg toast Milky masa with honey Chicken potato cheese balls💞 چکن پٹاٹو چیز بال💞 Adadiya with jaggery Egg chicken noodles Aloo Gobhi Dry (Punjabi Style) Aloo paratha || आलू पराठा #alooparatha #breakfast Tomato salsa beef salad Methi Pakore Mixed Veg Soup Egg toast Milky masa with honey Chicken potato cheese balls💞 چکن پٹاٹو چیز بال💞 Adadiya with jaggery Egg chicken noodles Aloo Gobhi Dry (Punjabi Style) Aloo paratha || आलू पराठा #alooparatha #breakfast Tomato salsa beef salad
Caldereta Recipe by Lydia
Cooking Instructions 2 hrs 15 min 1 Cut Chuck steak into 2” x 2” cubes 2 Season both sides of meat with garlic salt & pepper 3 Heat pan & olive oil on medium high heat 4 Brown meat on all sides 5 Fully dissolve Caldereta packets in 3 cups of water 6 Pour Caldereta mixture over meat, reduce heat to medium low, and stir well 7 Add carrots, stir & cover pan 8 Let simmer for 90 minutes, stirring every 15-30 minutes, until meat is very tender 9 Add water as needed to keep meat & vegetables submerged 10 Turn heat up to medium, add potatoes, cover and cook for 15 minutes 11 Remove from heat, add bell peppers and peas, and stir well 12 Serve with garlic fried rice & enjoy!! 1 Cut Chuck steak into 2” x 2” cubes 1 Cut Chuck steak into 2” x 2” cubes 2 Season both sides of meat with garlic salt & pepper 2 Season both sides of meat with garlic salt & pepper 3 Heat pan & olive oil on medium high heat 3 Heat pan & olive oil on medium high heat 4 Brown meat on all sides 4 Brown meat on all sides 5 Fully dissolve Caldereta packets in 3 cups of water 5 Fully dissolve Caldereta packets in 3 cups of water 6 Pour Caldereta mixture over meat, reduce heat to medium low, and stir well 6 Pour Caldereta mixture over meat, reduce heat to medium low, and stir well 7 Add carrots, stir & cover pan 7 Add carrots, stir & cover pan 8 Let simmer for 90 minutes, stirring every 15-30 minutes, until meat is very tender 8 Let simmer for 90 minutes, stirring every 15-30 minutes, until meat is very tender 9 Add water as needed to keep meat & vegetables submerged 9 Add water as needed to keep meat & vegetables submerged 10 Turn heat up to medium, add potatoes, cover and cook for 15 minutes 10 Turn heat up to medium, add potatoes, cover and cook for 15 minutes 11 Remove from heat, add bell peppers and peas, and stir well 11 Remove from heat, add bell peppers and peas, and stir well 12 Serve with garlic fried rice & enjoy!! 12 Serve with garlic fried rice & 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 Delicious Pumpkin Pie Jalepeno popper hot dog Carrot, Walnut Bread Shortbread Cookies with variations Durian macaron Delicious Pumpkin Pie Jalepeno popper hot dog Carrot, Walnut Bread Shortbread Cookies with variations Durian macaron Watermelon white portion curry 🥕 carrot+🥭 mango smoothie Kofta Biryani Cashew Masala Curry Jalepeno popper hot dog Aloo Tamatar Sabji Oaty banana bites Aloo tamatar ki sabzi Splitted Chickpeas Curry Karachi style mix plate chana chat Watermelon white portion curry 🥕 carrot+🥭 mango smoothie Kofta Biryani Cashew Masala Curry Jalepeno popper hot dog Aloo Tamatar Sabji Oaty banana bites Aloo tamatar ki sabzi Splitted Chickpeas Curry Karachi style mix plate chana chat
Chef Ruth's Nilagang Baboy Recipe by Chef Marie Ruth Roman
Cooking Instructions 1 hr. 1 Heat cooking oil in a deep pot. 2 Once oil is hot saute the onion. 3 Put in the pork. Cook until the color turns to brown. 4 Pour in the pork broth.Bring to boil. Simmer for 45 to 60 Minutes or until pork is tender. 5 Add the banana saba, potato for 10 minutes or until potato is tender. 6 Add the cabbage and pechay for 3 minutes. 7 Add salt and pepper to taste. 8 Transfer to serving bowl with spicy soysauce. 9 Sip the soup and enjoy! 1 Heat cooking oil in a deep pot. 1 Heat cooking oil in a deep pot. 2 Once oil is hot saute the onion. 2 Once oil is hot saute the onion. 3 Put in the pork. Cook until the color turns to brown. 3 Put in the pork. Cook until the color turns to brown. 4 Pour in the pork broth.Bring to boil. Simmer for 45 to 60 Minutes or until pork is tender. 4 Pour in the pork broth.Bring to boil. Simmer for 45 to 60 Minutes or until pork is tender. 5 Add the banana saba, potato for 10 minutes or until potato is tender. 5 Add the banana saba, potato for 10 minutes or until potato is tender. 6 Add the cabbage and pechay for 3 minutes. 6 Add the cabbage and pechay for 3 minutes. 7 Add salt and pepper to taste. 7 Add salt and pepper to taste. 8 Transfer to serving bowl with spicy soysauce. 8 Transfer to serving bowl with spicy soysauce. 9 Sip the soup and enjoy! 9 Sip the soup and 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 The Best Lasagna Ever Palak paneer Breakfast Taco Kaju pistachio roll Rum Balls The Best Lasagna Ever Palak paneer Breakfast Taco Kaju pistachio roll Rum Balls Kaju pistachio roll Palak paneer Stuffed Pepper Soup Sausage Dip Rum Balls Dry fruit laddu Buckeyes Toffee Mughlai surmai fish, hariyali fish Chef Ruth's Pork Bbq Kaju pistachio roll Palak paneer Stuffed Pepper Soup Sausage Dip Rum Balls Dry fruit laddu Buckeyes Toffee Mughlai surmai fish, hariyali fish Chef Ruth's Pork Bbq
Sinigang Recipe by Sarah JingJing
Cooking Instructions 1 hour 45 minutes 1 Heat large soup pot with oil. Sauté garlic. Add pork to pan in single layer. Sear on all sides. About 5-8 minutes. 2 Add water 6 cups water Note: This is 2 cups less water than what the seasoning packet calls for. Then add knorr seasoning packet. 3 Bring to a boil, then simmer on low for 1 hour. 4 Meanwhile, cut mustard greens and let sit in large bowl of cold to let all the sand and grit settle to the bottom. Drain mustard greens and rinse one more time making sure there is no debris left. Repeat this process again until greens come clean 5 Add greens and tomatoes after one hour. Simmer for 20 to 30 minutes more or until meat is tender. 1 Heat large soup pot with oil. Sauté garlic. Add pork to pan in single layer. Sear on all sides. About 5-8 minutes. 1 Heat large soup pot with oil. Sauté garlic. Add pork to pan in single layer. Sear on all sides. About 5-8 minutes. 2 Add water 6 cups water Note: This is 2 cups less water than what the seasoning packet calls for. Then add knorr seasoning packet. 2 Add water 6 cups water Note: This is 2 cups less water than what the seasoning packet calls for. Then add knorr seasoning packet. 3 Bring to a boil, then simmer on low for 1 hour. 3 Bring to a boil, then simmer on low for 1 hour. 4 Meanwhile, cut mustard greens and let sit in large bowl of cold to let all the sand and grit settle to the bottom. Drain mustard greens and rinse one more time making sure there is no debris left. Repeat this process again until greens come clean 4 Meanwhile, cut mustard greens and let sit in large bowl of cold to let all the sand and grit settle to the bottom. Drain mustard greens and rinse one more time making sure there is no debris left. Repeat this process again until greens come clean 5 Add greens and tomatoes after one hour. Simmer for 20 to 30 minutes more or until meat is tender. 5 Add greens and tomatoes after one hour. Simmer for 20 to 30 minutes more or until meat is tender. 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 Daal Makhni Japanese Curry Rice Christmas Sugar Cookies Seasoned Swiss Steak w/ Glazed Carrots and Ranch Mashed Potatoes Ranch BLT wrap Daal Makhni Japanese Curry Rice Christmas Sugar Cookies Seasoned Swiss Steak w/ Glazed Carrots and Ranch Mashed Potatoes Ranch BLT wrap Imli ki khatti methi chutney 【Fluffy Scrambled Eggs】with Garlic Chive & Mushroom Macaroni Jallop Daal Makhni Paten Acha Fruit Salad Cake Rusk Yam/Suran Guacamole Yam balls Cinnamon Rolls Imli ki khatti methi chutney 【Fluffy Scrambled Eggs】with Garlic Chive & Mushroom Macaroni Jallop Daal Makhni Paten Acha Fruit Salad Cake Rusk Yam/Suran Guacamole Yam balls Cinnamon Rolls
Ginger Chicken Porridge With Curry Spices • Curried Arroz Caldo • Spiced Congee Recipe by SpottedByD
Cooking Instructions 1 Sauté onion and ginger in oil. 2 Add the chicken to the pot. Season with salt and pepper. Sauté until it changes color. 3 Add the water. Add the broth cube. Sprinkle the curry spices around (garam masala and turmeric or other). Mix well with spatula. 4 Add the rice. Cover and bring to a boil. 5 Lower heat to a simmer and wait for rice to cook. 6 Adjust seasoning. Mix every so often. Add more water if needed, it should not be too thick, not like a stiff bowl of rice. 7 Cook until rice looks really soft and almost broken. 8 Serve and garnish with crispy garlic bits and a squeeze of lemon if desired. 1 Sauté onion and ginger in oil. 1 Sauté onion and ginger in oil. 2 Add the chicken to the pot. Season with salt and pepper. Sauté until it changes color. 2 Add the chicken to the pot. Season with salt and pepper. Sauté until it changes color. 3 Add the water. Add the broth cube. Sprinkle the curry spices around (garam masala and turmeric or other). Mix well with spatula. 3 Add the water. Add the broth cube. Sprinkle the curry spices around (garam masala and turmeric or other). Mix well with spatula. 4 Add the rice. Cover and bring to a boil. 4 Add the rice. Cover and bring to a boil. 5 Lower heat to a simmer and wait for rice to cook. 5 Lower heat to a simmer and wait for rice to cook. 6 Adjust seasoning. Mix every so often. Add more water if needed, it should not be too thick, not like a stiff bowl of rice. 6 Adjust seasoning. Mix every so often. Add more water if needed, it should not be too thick, not like a stiff bowl of rice. 7 Cook until rice looks really soft and almost broken. 7 Cook until rice looks really soft and almost broken. 8 Serve and garnish with crispy garlic bits and a squeeze of lemon if desired. 8 Serve and garnish with crispy garlic bits and a squeeze of lemon if desired. 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 Beef Chili Peanut Butter Chocolate Chip Cookies Lemon Butter Ribeye n’ Shrimp Scallion Pancakes White Peach and Blackberry Scones Beef Chili Peanut Butter Chocolate Chip Cookies Lemon Butter Ribeye n’ Shrimp Scallion Pancakes White Peach and Blackberry Scones Prawn, Beetroot & Pea Rainbow Salad Crunchy Croutons Bento Lunchbox 🍱 Mexican Rice Scotch Egg😋 Hot coffee Salted eggs yolk with shrimp Hongkong Style Delicious 😋 Autumn Harvest lentil soup Mackerel tomato and chilli toast Bhindi 😋😋 Prawn, Beetroot & Pea Rainbow Salad Crunchy Croutons Bento Lunchbox 🍱 Mexican Rice Scotch Egg😋 Hot coffee Salted eggs yolk with shrimp Hongkong Style Delicious 😋 Autumn Harvest lentil soup Mackerel tomato and chilli toast Bhindi 😋😋
Restaurant Style Mango Lassi (Two Ingredient) Recipe by Mish
Restaurant Style Mango Lassi (two ingredient) Cooking Instructions 10 minutes 1 Warm the milk in the microwave using microwave safe cup for 30 seconds (or on the stovetop till just warm), and add the saffron. Stir and let sit for 15 minutes 2 Add all the ingredients except the optional nuts garnish and blend till smooth. 3 If the lassi is too thick, add some more milk till you get the consistency you want. 4 Garnish with nuts if desired. 5 Note: if using frozen mango cubes, feel free to add some sugar to get the desired sweetness. Mango Lassi is both sweet and tangy. 1 Warm the milk in the microwave using microwave safe cup for 30 seconds (or on the stovetop till just warm), and add the saffron. Stir and let sit for 15 minutes 1 Warm the milk in the microwave using microwave safe cup for 30 seconds (or on the stovetop till just warm), and add the saffron. Stir and let sit for 15 minutes 2 Add all the ingredients except the optional nuts garnish and blend till smooth. 2 Add all the ingredients except the optional nuts garnish and blend till smooth. 3 If the lassi is too thick, add some more milk till you get the consistency you want. 3 If the lassi is too thick, add some more milk till you get the consistency you want. 4 Garnish with nuts if desired. 4 Garnish with nuts if desired. 5 Note: if using frozen mango cubes, feel free to add some sugar to get the desired sweetness. Mango Lassi is both sweet and tangy. 5 Note: if using frozen mango cubes, feel free to add some sugar to get the desired sweetness. Mango Lassi is both sweet and tangy. 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 Somali Baasto Best ever Blueberry Muffins - WOW :P Turkish Style Chicken Keto chicken nuggets Lentil Soup Somali Baasto Best ever Blueberry Muffins - WOW :P Turkish Style Chicken Keto chicken nuggets Lentil Soup Asian Meat Stew Greek Lamb and Cabbage Bowls Raw jackfruit kebab Dabeli Tacos-Fusion Recipe Badam shake Muskmelon Grapes Popsicles Green grapes sorbet Raw Jackfruit cutlets Drumstick sabji punjabi style Somali Baasto Asian Meat Stew Greek Lamb and Cabbage Bowls Raw jackfruit kebab Dabeli Tacos-Fusion Recipe Badam shake Muskmelon Grapes Popsicles Green grapes sorbet Raw Jackfruit cutlets Drumstick sabji punjabi style Somali Baasto
Mango Boba Sago (芒果啵啵西米露) Recipe by Dandanyummyfood
Cooking Instructions 15–20 minutes 1 Blend the mango into smooth puree. Pour into a small pot, add sugar, and cook over low heat until it boils. 2 Turn off heat, add tapioca starch, and quickly stir to form a smooth dough. Roll the dough into small balls (about 1 g per boba). 3 Boil water in a pot, drop in the mango boba. Cook until all boba float to the surface about 3–5 minutes, then scoop out and rinse in cold water. 4 Boil the sago according to package instructions (yields about 1 cup cooked). 5 In a bowl, add cooked sago and mango boba,add mango chunks. Pour in coconut milk. 6 Stir well and serve immediately—chewy, fruity, and refreshing. Enjoy! 1 Blend the mango into smooth puree. Pour into a small pot, add sugar, and cook over low heat until it boils. 1 Blend the mango into smooth puree. Pour into a small pot, add sugar, and cook over low heat until it boils. 2 Turn off heat, add tapioca starch, and quickly stir to form a smooth dough. Roll the dough into small balls (about 1 g per boba). 2 Turn off heat, add tapioca starch, and quickly stir to form a smooth dough. Roll the dough into small balls (about 1 g per boba). 3 Boil water in a pot, drop in the mango boba. Cook until all boba float to the surface about 3–5 minutes, then scoop out and rinse in cold water. 3 Boil water in a pot, drop in the mango boba. Cook until all boba float to the surface about 3–5 minutes, then scoop out and rinse in cold water. 4 Boil the sago according to package instructions (yields about 1 cup cooked). 4 Boil the sago according to package instructions (yields about 1 cup cooked). 5 In a bowl, add cooked sago and mango boba,add mango chunks. Pour in coconut milk. 5 In a bowl, add cooked sago and mango boba,add mango chunks. Pour in coconut milk. 6 Stir well and serve immediately—chewy, fruity, and refreshing. Enjoy! 6 Stir well and serve immediately—chewy, fruity, and refreshing. 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 Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Healthy Dates and Nut Balls Charred Broccoli and Jalapeño Pepita Pesto Pasta Sweet & Sour Hog Plum Chutney in Bengali twist Guava Salad Thai style Mousambi Mint Mocktail Feta Pasta Recipe Espresso Chocolate Chip Cookies Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Slow Cooker Brisket Brisket Sliders Healthy Dates and Nut Balls Charred Broccoli and Jalapeño Pepita Pesto Pasta Sweet & Sour Hog Plum Chutney in Bengali twist Guava Salad Thai style Mousambi Mint Mocktail Feta Pasta Recipe Espresso Chocolate Chip Cookies Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Slow Cooker Brisket Brisket Sliders