I so much like waina, especially for breakfast. #kano state.

I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda

I have a Basque friend in Bilbao, whom I met first in a Spanish-English language exchange online then later in person. This further led to more trips to Pais Vasco and two times walking on El Camino de Santiago de Compostela. This is all to say that food of northern Spain is now an obsession. I came across this ... how2heroes.com/videos/appetizers/basque-piperade-w-duck-eggs ... which I have made over and over again for years now and have shared and made my own. Thank you Chef John Gorham of Toro Bravo! This will remind some of shakshouka, but it's not.

Thanks to Pintrest, Author: JarenSuper easy to prep, quick, and inexpensive to make!

I had so many different green things in my fridge that needed using, so I made a completely in-authentic ‘palak paneer’ with stinging nettles, chard and spinach and tofu instead of paneer cheese. Served alongside jeera (cumin) rice thanks to another Cookpad recipe!This is trial 1 of this recipe, want to try adding more cream next time.

A Facebook post led to an improvised lunch which is just awesome!

Never eat instant again! So good!

I wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case. Recipe by Pu-kosan

i had bought some shiitake mushrooms for $1.50 a pound & a bag of wild rice for 50c so i searched the internet to find something to use both ingredients, that was also not fattening. so i found this recipe on the new york times. i tweaked it to fit what i had on hand.

This is a dish I developed through the years since I was on my early 20s, it has so many variations according to the taste I crave. As they say there are a hundred and one ways to cook adobo. Every family has their own way.

#Mycookbook This meal was inspired by my good friends who do a lot of camping, it's all done in the cast iron which means it can totally be done over an open camp fire and all veg can be prepped and popped into a container ready to go.Note: I used the thin rib eye steak you find at Korean BBQ restaurants or hot pot restaurants.

good on anything BBQ'ed, steak, pork chops, burgers, sausages... :chihuahua