This seems so complicated as many parts but SUPER Simple and after first time you make it then easy and quick and delicous. :) ENJOY

This was a long time favorite dish of mine as a youth. I had it at a restaurant once and it was truly disappointing so I vowed never to ruin this dish by doing anything but cooking it myself ever again.

Pork and pineapple requested by my fiancé so I searched the Internet.This one peaked my interest as soon as I saw it. I did some minor alterations to the recipe and it was a wonderfully tasty dish. Recipe found on www.recipe.sparkpeople.com.

This sauce is so easy to make and so amazingly delicious. I will be keeping a batch of this on hand regularly to put on just about everything! Recipe source : Carlsbadcravings.com

This is actually not a new recipe, but I have not had a chance to share. Easy to find Ingredients and very easy to make, let's try...

I love it coz it's my grandmother's favourite and all of grannies cookings are sweet and lovely. I can't just have enough of it. Whenever I wrong my grandma, I always make sure to prepare this dish for her just to please her, and it surely works.

I’m a former restaurant chef who’s lived in New Mexico on and off for nearly 40 years (as well as Mexico, New Orleans, San Francisco, Lisbon, and a few others), and I am totally addicted to red and green chile of course.This is one of those “let’s eat what we have in the fridge“ recipes. The Shaoxing wine is quite salty, but adds an amazing flavor to this. I found an organic bottle online that I have been testing out in just about everything. It’s one of those ingredients that if you’re new to it you realize is probably in so many Chinese food dishes, and is a flavor you just didn’t realize you knew. I’m a fan.You could make this with rotisserie chicken from the grocery store, a bottle of roasted green Hatch chile (or even Anaheim, if you’re an uncouth savage) and some store-bought chicken stock. Or you can go all out and do it all from scratch. The one thing I am particular about is making sure that the broth is hot when you add it to the roux so it does not break.Anyway, give it a try and enjoy! I can’t believe how well this turned out, honestly. I apologize for the lack of process photos, this was my first post and not planned - I just wanted to save the recipe someplace because of how delicious it tasted ;p

I wanted something quick and easy to prepare. One-skillet meals are awesome! Easy prep, easy cleanup!

Just was curious about how it’d look, taste, smell, etc… So I made it!

It's my first homemade liqueur and not so common around here, I was just curious about its final taste: approved!

Someone in da house wanted this. He shall remain anonymous. So I searched on line to see if I could find something. Seems complicated because lol - grams means nothing to me but I do have a scale…but many do not. So here it is and I hope I made it easier. My recipe when I cooked it was doubled. BTW yet again I forgot to take a picture of the final dish. So you will have to do with the picture I took pre final…I never learn.

I was a little hesitant to post this dish as daube de boeuf, but changed my mind after surfing the 'net and finding about 10 (sometimes very) different ways to make it. Just because something's classic doesn't mean it's not open to interpretation, right? Anyway, for mine I paired the stew with creamy bacon polenta. It was originally going to be plain ol' creamy polenta, but it occured to me it'd be even tastier with a little bacon. And it was. Most things are tastier with a little bacon.