It's was the house breakfast

I had a bunch of leftover scraps of minced chicken and hanpen fishcakes, so I tried combining what I had in my fridge.I got caught up on whether or not to fry these, but I decided to cook these up simply and healthily.You don't cut an opening in Step 2, and cut it completely in half to make sandwiches.Scrambling the leftover egg mixture and using it as a topping might be nice. Recipe by ipusamu

This cake took 5 hours to create. Its created from scratch because i wanted something pretty. I think its a succeess

Good for breakfast!

I wanted to do something fun for the Bday boy so I came up with this idea. I made the fudge from scratch. And it tastes just like a Reese's cake!! Absolutely delicious!! :chef

I've had many failures using pineapple for baking.When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake.This recipe is based on my Basic Chiffon Cake.Be sure to cook the fresh pineapple before using. I prefer fresh fruit, since canned pineapples do not have as much flavor.Make sure you make a good meringue. Recipe by xxxBEBExxx

This nice bread-like cake is not too sweet, and good to have for breakfast with a cup of tea.

#indvsbanPotatoes are very versatile to cook with. So many dishes can be made from this humble root vegetable.Hashbrown is a very popular American breakfast item.

I was able to make a tall sponge cake, but was unable to make it rich and fluffy...Aiming for a restaurant taste that melts in your mouth, I read several books, took out the best portions, and was finally able to make a recipe I can be satisfied with. I wonder how many times I failed...It took me 10 years since I started making snacks to now to get this far...My husband loves sponge cake, so I wanted to succeed no matter what.①Whip at a low speed in the final stages to settle in the bubbles.②When mixing the flour in, mix it well without getting nervous. It's fine as long as you don't mix it like you're kneading it.③Stacking 2 pans together and baking it in a hot water bath will make it rich. If you don't have 2 pans, then place a heat-resistant container larger than the mold into the pan with the hot water, and then place the mold into that.④After baking, wrap it up in the mold with plastic wrap to strongly prevent it from drying out! For 18 round mold. Recipe by Sui-tousagi

I wanted to eat something fluffy and airy.Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. Recipe by Kimagure kachan