Everyone has a recipe that deserves to be shared. Cooking is great! Don't keep it to yourself.

worth the effort

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

No soy stirfry. Some days the camera works perfectly then somedays it wont.

This is actually my standard recipe to make mixed vegetable rice, but the same steps are involved in preparing chestnut rice.How to peel chestnuts: If you don't have special chestnut-peeling scissors, soak them to soften the hard skin before peeling. Put raw chestnuts into boiling water and simmer for 2-3 minutes. Turn the heat off, and let the water cool down to about body temperature. Then, use a knife to peel the nuts. Take care to soak the peeled nuts in water to avoid discoloring. Recipe by FarmersK

“There is nothing more beautiful than the aroma of fresh bread at dawn.” 🌿🍞✨

An elderly gentleman, who is one of my drinking buddies eats this cabbage dish every day without fail.1. Cut the cabbage into 1 cm pieces.2. Use plenty of ponzu sauce.3. Don't mix it after adding the ponzu sauce.4. Cover with plastic wrap and let it rest for a day. (Don't sneak a taste.)5. Mix and enjoy. Recipe by FarmersK

The store-bought sweet potatoes are too hard for me, so I made fluffy soft ones.When they are just baked, the dough sticks to the aluminum foil, so remove the sweet potatoes from the tray after they have cooled down.Add the rum to your taste. I recommend adding 2 teaspoons of rum for people who like rum, and 1 teaspoon for other people. Adding rum makes the sweet potatoes taste really authentic and professionally made. Recipe by FarmersK

I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot.Add whatever vegetables you like.It's nice with chicken thigh meat as well.Adjust the amount of salt to your liking.I used 1200 ml of water and 24 g of weipa seasoning to make the Chinese soup stock. For 4 servings. Recipe by FarmersK

This can also be made on the stove in a large skillet and the recipe, further, can be doubled for larger servings. My father has made this for our family since I was a small child as far back as I can remember.🥰 He used to joke with us and call it #prisonfood 🤣👌 But really he called it his #goulash 😏 It wasnt until my early teenage years that I found out there was another kind of "goulash" that my Italian family called #johnnymarzetti 😄🤦🏻‍♀️👍👍