I love the refreshing flavor of this smoothy. The combination of dairy and OJ makes such a nice tropical flavor. When I drink these I feel as if I should be on a beautiful island relaxing. :-P

I have always loved turmeric powder. I practically put it on any dish given the window of opportunity. Why not start the day with a dose of good and health benefiting spice like turmeric. It's good for digestion and helps burn fat.It gives a slightly smoky and earthy taste to any dish and it's bright yellow pigment just colors your scrambled eggs with a canary yellow - great for those morning blues. If your like me, I live with coriander haters so it's optional for me to put it in some of my dishes. I love the freshness that coriander brings to the dish. It goes well with the very rich taste of the eggs and milk.

#GlobalApron 24 week 11 ingredient strawberries. I found this on Pinterest, no heating up the kitchen for a no bake taste of summer.

This is the sub vinaigrette I use for the baked Italian sub sandwich we call, "The Big Guido". It is a hit with the family and gets requested often. For the full back-story on this sauce, see my Big Guido recipe.

Pan-seared salmon topped with a juicy mango salsa and served with a crisp side salad! Simple, fresh, and full of flavor. It’s happiness you can eat, joy you can taste, and love you can savor in every bite.

i really like this recipe.yum

Plain cheesecake is delicious too, but this time I added a bright color and fresh fragrance to make something that would really brighten up the table.This tart has a soft and moist texture. If you prefer a crispy tart crust, bake the crust 'blind' with weights for 29 minutes at 170°C, then add the filling and bake for another 20 minutes or so.Butter the tart mold if needed, and adjust the temperature depending on your oven. For one 18 cm [7.1 in] diameter tart pan. Recipe by caramel-cookie

#GA4#week15#Jaggery#amaranthWe always use Bournvita or pediasure for our kids as a booster. this one is home-made booster we used to take in our childhood.

my aunte would make these for us, she passed before i could get the recipe, but ive succeeded the recipe. this is it, oooo my they take me back to the good old days

i like to do this for a garnish, or on side of a dish to bring out the dish , you also can eat them after dinner

i only added the raisins for garnishthis tart is delicious

this recipe has great flavors