It's my every day recipe, and my mum and siblings love it too so I decided to share with the world

I was just in the mood for this that very day,so I prepare it to made my day.

Still on the rocking matterof Irish potatoes.

Tired of the normal Noddles decided to do something creative. Came up with the name hope its cool. Lol

A simple dish,perfect for breakfast or dinner. Enjoy!

Whenever I feel hungry and need quick fix, I always look into this Indonesian instant noodles. Many people said instant noodles is unhealthy. But let’s make it healthier and even tastier 🤤Inspired by my dad who always added extra tasty sauces in his instant noodles. Thank you for this delicious food, dad!

My wife has a recipe for beef burgundy which is excellent but I wanted to try making a more traditional beef stew. The weather here in Pennsylvania is starting to get cold so it is a great time for a hardy soup.

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.

This recipe is one of the best corned beef and cabbage I have ever had. I looked at several different recipes and edited them and came up with this. My husband and I loved it.Enjoy!

Beef tendon that's been cooked until it's meltingly tender in a pressure cooker is so delicious. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too!The key is to properly parboil the beef tendon with ginger to remove any gaminess. Recipe by Cooking S Papa