Today I’m bringing you this SCONE recipe that I love!! I’ve been making it for years because honestly, they turn out so good…I discovered them when I got here. In Spain, you don’t usually see them in bakeries or pastry shops. And look, we’re ‘close’ to England, but still—nothing!They’re pastries typically enjoyed in England during tea time, originally from Scotland. But just like the English brought their customs when they came to the U.S., they also brought scones!They can be round, triangular, square… I chose to make them triangular. They come out crispy on the outside and slightly cakey on the inside. I’m obsessed… I love them!I made these with dried red berries and white chocolate chips, but you can make them with whatever you like best!Oh! And they’re super easy to make!! Give them a try and let me know!!#june2026

I remembered finding some crispy garlic slices in a bowl of ramen some years back. It took some experimentation, but I figured out how to recreate this super flavorful garnish.

My cousin shared this recipe with me years ago and I use it constantly (added a few tweaks). It's one of my favorites, my little boy loves pitching in, and the muffins are always a success!

My husband and I love fish and chips, so we've been looking through various recipes. We couldn't get ahold of cod this time, so we used swordfish instead. You can use flounder, halibut, or other white fish. Remove the skin and bones!If you couldn't find dark beer, you can use normal beer. The key is to use chilled beer. Enjoy leftover beer in the kitchen while cooking (lol). Just be careful not to get drunk. This time, I made these fish and chips in a Dutch oven with my husband. I made this recipe to deep-fry the ingredients in the normal way, but if you have a Dutch oven, place the ingredients in heated oil, cover them with a lid, and leave it over very low heat for about 7 minutes. Then remove the lid, deep-fry over hight heat, and they're done. Recipe by Gaserisa

My aunty wants me to make this for her salon opening... I'd say this is a keeper

I uploaded this recipe because I baked these cookies as a present for my friend who loves chocolate.When I made the dough with cocoa powder, I used 90 g of cake flour and 12 g of cocoa powder.When you cut the dough, if it breaks apart because the knife is touching the chocolate chips, just fix the shapes a little bit by hand. Alternatively, you can cut out shapes with cookie cutters. Recipe by nyonta

I wanted to easily make the overseas flavor in Japan, so I made this.All you have to do is mix the beer and the dry ingredients!Please make the consistency to be about the same as pancake mix. To deep-fry them nicely, don't touch them until the batter has hardened. If these points are followed, anyone could easily make this crispy deep-fried fish. Recipe by Frypan pizza

since its my own recipe, so i can say it pretty easy and delicious.

I like potato chips like Pringles and Chitato..but sometimes the flavor is too savory for me coz of all the MSG they added..so i decided to try and make it myself without adding MSG.

It taste delicious and my family like it so much.

I blended 2 recipies because I liked the taste better of one but did not have butter on hand - actually had earth balance organic coconut flavored spead from a food give away I was told to use in place of shortening - and I don't care for nutmeg much but love vanilla .... Hope you enjoy these as much as me & my family do.Also, this turned out great when I doubled it not thinking ahead of how much the end result was because I didn't read ahead as I was baking. LOL. Just be sure you mix well and be sure to get all the way to your bowl's bottom - and have a big enough bowl.[One recipie was from food.com the other was from my Mom's Better Homes & Gardens Cookies & Candies Cookbook]

They're fluffy like potatoes, so I tried making this. My husband also likes this dish.If you slice the celeriac as-is each piece will seem quite big, but once you fry them they'll reduce in size by 70%.Deep-frying them slowly and thoroughly gives them a crispy texture.The unique flavor of celeriac will also be reduced. Recipe by mikako0218