This luxurious rice dish is packed with the deliciousness of seasonal scallops from Hokkaido. The scallops are added later, so they remain plump and juicy. The aroma of butter and soy sauce is irresistible.Origin of this recipeThis recipe was created in response to a request for a rice dish using seasonal Hokkaido scallops that can be made in a rice cooker. The plump texture and rich flavor of Hokkaido scallops, combined with the buttery taste, make the rice exceptionally delicious. It's also a great dish for entertaining!

Rosogolla is a Most Popular Bengali Traditional sweet .It is also a mouth watering famous Dessert across the India.It is made from channa (cottage Cheese), shaped Like ball ,Cooked and soaked into aromatic sugar syrup.

Sometimes you just crave a rich tomato pasta. This sauce will leave you completely satisfied! Make plenty and feel free to have seconds. Recipe Background: The craving for tomato pasta struck again.

This queso has been requested at almost every football game from my buds! Gonna have to learn to start doubling the recipe! B-)

This recipe comes from Taste of Home's Slow Cooker Favorites book and credits Donna Downes of Las Vegas, Nevada. If you like some zip to your recipes, you may want try adding ground red chipotle pepper (I recommend Penzeys.com). Just sprinkle on to taste in the last hour of cooking. I do not recommend adding hot sauce as it tends to separate the soup/cream mixture.

It took a few tries to get the crispy skirt just right—at first, it kept breaking, but after some practice, I finally succeeded.

My mom makes this dish every Christmas morning and everybody loves it. It is simple yet tasty!

One of my favorite Mexican dishes. Served with rice and refried beans. I top with the usual suspects, sour cream and guacamole. ( I make 2 different versions of these burritos. 1 is this and the other one is a browner version with homemade sauce which I will post at a later time)

At Wandee culinary art school

This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa.