I got this inspiration after watching asian food channel which I forgot the name of the show.. But it's really nice to have this as my new favourite dish.. 😆

These crackers are delisious & easy to make. They are perfect to serve with soup & make a show stopper offering at a soup exchange party. Everyone's super impressed by homemade crackers. Don't worry, you need not tell them how easy it was ;)

I modifiedto make a larger amount of dough. The texture is a little different too. I often cut this pizza up and give it to my 3-year-old as a snack. We like a chewy texture so I often heat it in the microwave after cooking.Please bake the pizza until the surface firms up. It should come out of the oven crisp with a soft centre If you heat the pizza in a microwave afterwards, it'll become chewy when it cools This pizza is freezable. Recipe by Momonoyasashiikaori

Golden and crisp on the outside, pillowy and soft on the inside, churros are strings of deep-fried dough pastry. Traditional in Spain and Portugal, churros are dusted with sugar and are often served with hot chocolate or dulce de leche, but are good to be had by themselves, as well.A dessert that I can have unlimited refills of, without feeling guilty, even for a bit, churros are super simple to make and with my recipe, turn out to be brilliant each time.

Usually, it takes 2 to 3 days to consume one and a half loaves. I needed to make a loaf which keeps soft and tasty after several days. I tried to find the best recipe for it and now I've settled for this This loaf looks dense but the crust is thin and crisp and the inside is meltingly soft.When you shape the dough this way, the bread will come out softer than if you shape them into ovals. It is fluffy as it is, but after toasting it crisps up surprisingly. If you like butter, replace half of shortening to butter. Recipe by Recoty

Pretty decent little snack! Make sure you don't slice too thin or they don't hold up very well! :chef

Love these as a side dish or as a snack. Great with Ranch dip.

I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi.If adding seafood, try with squid.After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens.Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown.You can choose between sauce 1) or 2).If you have a large bundle of chives, just use half. Recipe by Kichiri-monja

My niece and I cook birthday meals for each other, and I always try to fix at least one thing we've never had before. I found a recipe on the internet for these, but much smaller, made using a cupcake pan to serve appetizer size salads, and I made them larger. A lot of fun!

Childhood favorite. My mom still makes these today, its good when you have leftover chicken and need a quick meal to just make this casadilla. I eat mine with louisana hotsauce. Yumm makes my mouth water.

These potstoes are crispy on top with seasoned moist centers accented with onions , cheese and bacon for a great side d I sh.

This is not really a recipe, but I added a lot of tips from the point of view of a former chef!!!I added a lot of tips here, so try them out! For 2 servings. Recipe by hiroyomegu