Magwinya

"Karaköy" is a town in Istanbul . Street vendors sell these "pogaca"s , which are very crunchy and oily .very delicious .

I got this recipe in one of my classes and I fell in love with it.

Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.

I'm not much of a morning person, so I used to bake these at night, but I really wanted to eat them fresh out of the oven in the morning, so I tried the rising process in the fridge, and it turned out to be very delicious!You don't have to let the dough rise before shaping, so no need to rush and you can just shape them at your own pace. Recipe by Ryosan

An Emerati pancake my son loves in the morning with honey, cheese or choco syrup..The texture is like "puto calasiaio", my uncle used to take as "pasalubong" to us from Pangasinan province..

I love grissini, but they don't have them at my local store often, so I made them myself.Adjust the thickness and length of the grissini however you like, but if you make them thicker, make sure bake them for longer.You can decrease the amount of sesame seeds and cheese, but if you increase them, it will be hard to blend into the dough. Recipe by xMYUx

I have this weird urge towards cooking. Jilebi is considered to be a very hard dish to cook. But I couldn't resist myself from giving it a try. And woohooo!!! What a success ..its THIN and CRISPY

It's the alternative bread for anyone who got Allergy.This recipe is very basic and easy .Delicious as Rice Flour Can Be

This recipe came about, do, to the fact, that 144 years ago the Navajo people living in Arizona, were forced on "The Long Walk", to New Mexico. There the beans and vegetables they were used to eating could not be grown at that time. So they were given army rations. So with the rations that they were given this recipe came about. Now I added the garlic, onion flakes and paprika but other then that, it's basically what they made.

This recipe was passed on to me by mydaughter in law Heather. She got the recipefrom her Grandma Rowe. We're talking atleast three generations of biscuits!

The beignets my brother-in-law made for me were so good, I wanted to try making them myself.Be sure to eat them fresh. If you can't eat them right away, put the dough in the refrigerator and let chill until you are just about ready to eat. They're also good cold, but are simply best when fresh! Recipe by Nusadoa

Potato focaccine are a must at my house! They’re easy to make and just as easy to finish off! Perfect served with cured meats and cheeses. They’re divine fresh out of the oven, but you can also make them ahead and enjoy them cold.