I started cooking at an early age, I always love to see my mom standing on the stove cooking or baking. I love food but funny too I don't finish my plate, also love to try to learn new skills cause I'm very good with my hands
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Chicken Curry(Nepali Style) Chicken Curry(Nepali Style)
I love chicken and I love this dish!(Remember to make it spicy)
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Chilled Soup Pasta with Minestrone Soup Chilled Soup Pasta with Minestrone Soup
My own recipe to make use of leftover minestrone soup.You can also use some short pasta.Add puréed tomatoes or tomato juice if it tastes too bland.This dish is also amazing made with warm soup. Recipe by Yuuyuu0221
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Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce) Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)
Inspired by Southern “Low-Country” kitchens and dining tables, this dish is easy to prepare and looks and tastes delicious. It’s ideal as a main dish or as a first-course menu item, but in smaller plate portions. Tip: Prepare the grits an hour prior to cooking, since this all comes together rather quickly.
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The Ultimate Chicken Karaage (Japanese Fried Chicken) The Ultimate Chicken Karaage (Japanese Fried Chicken)
This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust.Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients.-If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating.-After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe -
Satoimo (Taro Root) and Chicken in Cream Sauce Satoimo (Taro Root) and Chicken in Cream Sauce
Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce!I microwave the satoimo in a silicone steamer for about 7 minutes, and then let it rest (steam) for about 2 minutes. You can also put them in a heat proof container and microwave with gently covered plastic wrap. Please make sure they are cooked through by inserting a skewer in the middle.You can pour this over rice, or toss with a penne pasta. Recipe by uzukaji -
Stir-Fried Chicken Breasts in Chili Sauce Stir-Fried Chicken Breasts in Chili Sauce
This chicken chili dish was inspired by traditional ebi chili (chili shrimp).Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo -
Red Lentils soup with vegetables Red Lentils soup with vegetables
A very traditional dish in Turkey!
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Chicken Breast Sandwich Chicken Breast Sandwich
Another quick and easy way to enjoy chicken.
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Vietnamese Fried Crab Spring Rolls Vietnamese Fried Crab Spring Rolls
I learned this dish from "Good Dish Everyday", a cooking tutorial on TV. My husband really loved this after my “experiment”. We gave the restaurant where we had our wedding the recipe and rice paper, and had them to do the same for our wedding party. Such a beautiful and unforgettable memory! (Contributed by Bo)
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H's Pressure Cooker Hungarian Chicken H's Pressure Cooker Hungarian Chicken
you need good Paprika to get that authentic taste but this dish is a sure fire winner. the kids Had seconds ~(o.o)~
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Chicken Tomato Simmer (Chicken Cacciatora) Chicken Tomato Simmer (Chicken Cacciatora)
A standard dish in our house.Adding mushrooms or king oyster mushrooms is also delicious.Step 3: Please use minced garlic (I use garlic oil). You can also make this with just onions and no carrots.I changed the amount of water. Please adjust as you see fit. Recipe by Yuuyuu0221 -
Salt Flavored Chicken Karaage (Deep-fried Chicken) Salt Flavored Chicken Karaage (Deep-fried Chicken)
I try a lot of different varieties of karaage when I got bored with the normal one.The flavor changes a lot depending on how much garlic, ginger and black pepper you use. Have fun experimenting.It's delicious if you rest the marinated chicken in the fridge to allow the flavor to blend.Once you put the meat in the oil, don't touch it until the batter turns firm!When the batter has hardened, you can separate the pieces of meat or turn them over. Recipe by Eiyoushino recipe
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