சிக்கன் சீஸ் காம்பினேஷன் சூப்பர் எல்லாரும் என்ஜாய் பண்ணுங்க

A dessert for summer🥣It can be done easily at home☕️Watch the video too:https://youtu.be/SWDtwKCb4oY▷ Daruma CookingHappy Cooking : )#chocolate #pannacotta

These are so good and versatile.

Since I heard that grilling radishes enhances their sweetness, I tried it out and seasoned them in butter and ponzu. Since they are so charming, try them as garnish for your main dish.Feel free to cut them any way you like. The pan will be hot, so be sure to turn off the heat when flavoring the radishes in butter and ponzu. Recipe by Jirojiro

I wanted to make Valentine's Day chocolates with stuff at home.I was also thinking about making a Valentine's lunch box for my husband, but a chocolate bento?That's when I came up with secretly switching his chopsticks to these spoons for a pleasant surprise.See how they look so cute and different on spoons instead of aluminum liners? What's more, there's no dirty dishes! I made this while lounging in the kotatsu . You could also follow the same steps and make it easily in aluminum liners.Make sure to use plastic spoons.The chocolate comes off easily because they are flexible and bendy. It won't come off of a metal spoon. Recipe by HJR

I wanted to think of a potato salad with lots of cucumber that's also good with bread. The key is to add grainy mustard.Make sure to add the vinegar, wiener sausages, and coarsely ground black pepper while the potatoes are still hot.I usually make a large amount to serve in a sandwich the following morning. It's really delicious. For 4-6 servings. Recipe by FarmersK

*NOTE: YOU'LL NEED 3 TO 4 DAYS IN ADVANCE OF COOKING FOR THE DRY BRINING PROCESS.This recipe is adapted from Russ Parson's "Judy Bird" recipe, named for Judy Rogers of Zuni Cafe in San Francisco, who originally developed this technique for chicken.Dry brining is a space, time, and resource conserving technique for preparing and cooking your bird that yields incredible results - a moist, flavorful, yet natural tasting bird.Once you've tried it, you may never go back to whatever else it was you used to do with your turkey.Also a great method for chicken. Just adjust seasoning and cook time down appropriately for weight.

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.This is also called "Shock Rice Cooking" since you add in 'shock water' (cold water added to keep a pot from boiling over). It is far easier and more delicious than I thought it would be. Recipe by himi2001

I gathered ideas from other basic recipes and then added my own flair to make this whole roasted chicken a smash success. If you have leftovers, take the meat off of the bone and shred it, then freeze and use for pulled chicken BBQ, my Mostly Homemade Chicken Noodle Soup or Brunswick stew in the future. (Recipe for said stew coming soon!)

I used a 2.5 liter pressure cooker. Storebought char siu pork has preservatives that I worry about, so I make my own instead. I poach the meat in sake to prevent it from becoming tough, and use as little soy sauce as possible in the seeping sauce.Brown the meat to seal in the juices.If you poke the meat several times with a skewer before putting in the bag, the sauce flavors will penetrate well.The flavors will blend easily if you put the bag with the meat in a bowl and turn it over occasionally. Recipe by Kichiri-monja