This is COMFORT FOOD...my mother Iaw ( best mom EVER. Now with Jesus) Gave me this recipe. It is super simple, super good comfort food that smells great! Plus....it is made from Cabbage!!!!

Dim er Devil is a pucca Calcutta delight. The city's chop-cutlet culture is legendary, and Dim er Devil or Egg Devil enjoys a glory spot among the mind boggling assortment of crumbed and fried goodies - fish fry, kabiraji cutlets, fish rolls and batter fried fish - the city offers.Calcutta owes its chop-cutlet legacy to the Raj Era. Back in the days of the Raj, local khansamas learnt the nuances of European cooking in the kitchens of the sahibs. Soon they were crumbing and frying thin escallops of meat, cooking with cheese and baking pies. And with that started the feted chop-cutlet tradition.Dim er Devil is something of a misnomer. It is not deviled eggs but a Bengali version of scotch eggs, a classic English dish, with in turn was inspired by the Mughlai Nargisi Kofta. But Bengali cuisine, especially Raj era cuisine, has quite a few such misnomers. Chop to a Bengali, for instance, is not a cut of meat, but crumbed and fried croquettes. And we make chops out of everything - meat, prawns, fish, potatoes, tomato, banana blossom et al. Dim'er devil is the richer cousin of chops. This eggs encased in a sweet and spicy minced goat meat wrap and are mini bombs packed with flavours.

This dish is a reflection of growth! Taking something simple like lentils and turning it into something bold, healing, and powerful. Every bite is a reminder that we can rebuild ourselves with intention, flavor, and a little fire. Seasoned with love, rolled with purpose, and topped with creamy vegan queso!

I have been thinking that, since I'm going to let the batter rest anyways, I don't really need to fold the batter. So I tried to make it by just mixing everything together and it was still tasty, and thus I settled on this easy method.The cake will not brown evenly if you use a silicone mold, so I personally discourage its use. By using a traditional mold, you will get beautifully baked madeleines. Recipe by Setsubunhijiki

Steamed hotdog on sliced bread with tomato and dill pickle. I remember back in the day that I wanted a pickle sandwich, tomato sandwich, and a hotdog so I put all these together. Tomato Sandwich has mayonnaise, pickle sandwich had mustard, and Hotdogs go with anything. So I came up with this sandwich but never named it. So I named it today.

It was late, I was hungry, it was the night before Thanksgiving, and it had to happen sooner or later.

I love English muffins~♪They're crispy, chewy, and with the lovely aroma of lemon zest~ ♬ I wanted to make that kind of french toast♬・ I think it would also be great if you used orange instead of lemon ♪・ Instead of yogurt, you could also try whipped cream ♬♪ Recipe by PGTips

This dish is regarded as a Chinese delicacy. The origin of this dish goes back to Qing Dynasty in Fuzhou, Fujjan Province, where there was a scholar travelling there started cooking a dish with whatever ingredients he had in his bag. The smells spread over to a nearby Buddhist monastery and where one of the monks tempted to jump over the wall to check out whats cooking.Today, there are variety of recipe and some name it Premium Chicken Soup because its basically a chicken soup with seafood ingredients. Our recipe here is a simplified version for home cooking and it still taste fantastic. As you begin to boil the soup, the chicken bone, scallop, oyster, abalone and ginseng will release its aroma and its a must try to cook it at home to enjoy its goodness.

I remember my mom making this for me when I was younger as a snack before bed, It's strange but good & very simply. You can also add Vodka, of course I discovered this after I moved out of mom's...If only my mom knew I added happy juice to her lovely drink. Lol. Careful it will sneak up on you.

Terang Bulan, or Kue Bulan or confectionary Apam Balik, is a kind of pancake commonly sold at roadsides throughout Indonesia and Malaysia, particularly Sabah.In contrast to Martabak Egg (or Moortaba) derived from (influenced by culture of) India, the food is actually a genuine cuisine from the archipelago. Probably derived from the cake Hok Lo Pan (福佬 粄(Pinyin : Fu Lao Ban)), which was created by the Hakka (Khe ) that many settled on the island of Bangka Belitung (now in the province of Bangka Belitung). It literally means Hok Lo Pan is Cake People Hok Lo. Whereas the Hok Lo is not the Hakka (Khek).There are two reasons why this is so. First, by using the word Hok Lo then the prestige of the pie higher. Second, this new kind of cake was unprecedented in China and in the Pacific Islands. Nor cake Hakka (Khek) and was never eaten by the Hakka (Khek) previously. So the assumption is unlikely cake Hakka (Khek). Because of the proximity of Hakka (Khek) and parts Hok Lo - Well, if not a Hakka (Khek), the Hakka (Khek) Bangka suspect this may Hok Lo kinds of cakes.DOUGHDough is made ​​from a mixture of flour, baking soda, eggs, milk, water, and yeast roasted in special thick iron frying cake batter until it matures and nesting.STUFFINGAs fillers are usually given a sprinkling of sugar grains, chocolate grains (meses, muisjes), with sesame seeds and peanuts are chopped, or grated cheese, which is watered sweetened condensed milk, and spread with butter and margarine are quite a lot.

I think I just wrote the story above! Oops! Sry new to this! Let me know if u try it! It is really good!

this pie is fantastic and a bit unusual with the sharp cheddar in the filling and crust. I use half granny smith and half honeycrisp!You can also throw some streusel on top!