Seen this online and wanted to give it a try.... here’s the link for it.https://youtu.be/P-TOXe2hSWAThis was easy. ( my kids picked off the bacon from the pancakes, guess they like the bacon on the side ) it was fun to make and would be good for on the go , but when eating it with a fork the bacon did come off the pancake but not the whole piece of bacon just the part I cut . I think this is good for smaller kids and for older kids to make.

This dish is perfect as a drinking appetizer.They are very easy-to-make bone crackers. Since they are non-fried, they are very healthy. For more details, see my blog (in Japanese):http://ameblo.jp/cooking-s-papa/entry-11349601935.html. Recipe by Cooking S Papa

I do not work for this company but I did buy their product and it made me a very satisfied consumer.I purchased my barrel from http://www.lonestarbarrel.comIt takes up to a week to cure and prep your barrel.

The traditional Menudo from the Philippines includes pork liver, which is absent from this version (I’m not a fan of liver). The use of annatto (atsuete) oil, fresh tomatoes and tomato paste results in the dish’s characteristic red sauce, which was what I was aiming for. The red sauce should be a bit thick, and I didn’t have to add more chicken broth, which would have thinned it out, but use it to suite your taste. I usually add cubed carrots, but I didn’t have them at hand. This is best served with cooked rice on the side.

This meal was inspired by a recipe I found online when I was looking for ideas for searing fish. You can use this recipe in a corn tortilla and have tacos in lieu of quinoa and shred the tilapia after it’s made.

Red bell peppers have vitamin C which is released when heated, carotene which boosts the immune system, and its red peel has antioxidants to fight cholesterol . The asparagus has nutrients vital for fighting fatigue and lowering blood pressure during summer. This recipe is really good for hard working people and/or those with high blood pressure.This is so easy that there are none. Recipe by leaf mama

So I was hosting a graduation party, and when I went to the butcher, whole cow head was 1/2 off so I decided to give it the ol college try in the smoker.If you really wanna give it a go, these were my results.It was fun doing the whole big thing, but frankly, if I did it again, I would cut the tongue, cheek, and eyes out and smoke those separately for 8 hours. Then I'd stew the rest of the head in a big pot for 8 hours.

I saw a TV program about delicious Hawaiian foods, so I wanted to try it out myself.Use a well-ripened avocado. You can use olive oil instead of sesame oil if you prefer. Recipe by Ma-ya kun

I was the benefactor of a wrong grocery order, once it leaves their vehicle they can’t take it back. I had to come up with some ways to use these items. I foresee some other person getting the TV dinners and frozen fish sticks.

What's your earliest favourite food memory? Mine is pepper steak, specifically the old Chun King brand pepper steak. The stuff available now is basically a seasoning packet. Back in my day, Chun King came in a can, and already included everything (except for the beef, maybe, I'm not sure). Kind of like Campbell chunky soup. Anyway, I was crazy for the stuff, and hopped for joy whenever my mom pulled a can out for dinner. This recipe is my homage to that memory. I can't say for certain how close it is, because honestly I only vaguely remember how the stuff tasted. I mainly remember how much I loved it. The best part about this recreation was my daughter's reaction. She had three servings. So our family's love for pepper steak will live on.

Caution: let the noodles soak until soft for best resultsAdd Pan Thai or soy sauce for best results

This is by far the simplest and the most classic pasta dish ever grace this earth. Sometimes, the simpler the dish, the easier it is to screw things up. Maybe one of these days, I will post an IGTV on which pasta to choose and the science of water to pasta ratio for the best results.Spaghetti is traditionally used for this pasta dish, but I find that spaghetti is overrated and overused, while linguine is the polar opposite. Use whatever black peppercorns you can afford. There are hundreds upon hundreds of different brands with a wide range of prices. Use whatever brands you think are worth your money on. At the end of the day, it is the technique that will elevate this dish. Speaking of technique, for the best results, toast the peppercorns before grinding them in a mortar and pestle. Yes, blitzing the peppercorns in a spice grinder will somehow "dilute" the intensity of the peppercorns. I also threw in some pink peppercorns. It permeates the pasta ever so slightly.As for the cheese, use pecorino romano. Do not buy those pre-grated ones. They contain sawdust which preventing the cheese from clumping together. Yes. Sawdust. Somehow the food regulator permitted them. Please, for the love of food, buy a good quality block and grate them freshly whenever you need some cheese. It is magical how just 3 ingredients will create such a complex dish. Simplicity is indeed the ultimate sophistication. I hope you will give this recipe a try.