Pateera with carrots sauce

Put Peanut Butter and Chocolate together and you've got a winning combo. Soft, moist, and perfectly balanced. This bundt cake stores well, and is great when served with chocolate or vanilla ice cream.

For chocolate lovers ❤❤😂

I'm trying out various methods right now for how to make chicken breast meat tender and delicious. It's cheap and healthy. I use the egg white left over from baking in chicken dishes. The sugar used to marinate the chicken tenderizes it too.If you cut up the chicken, wrap it in 100 g portions and freeze it; it's very handy. When cooking the chicken, if you touch them before the coating has hardened, it will slide off and stick the pan, so be careful. If it looks like the chicken is getting burned, turn off the heat for a while. Since you'll be simmering the chicken in Step 6, you don't have to cook the chicken through in Step 5. For 1 to 2 servings. Recipe by Iku..

This barbecue sauce also goes well with meat.

Perfect comfy dish for the autumn season...

I had a craving for a spicy teriyaki sauce, so I used handy katsuo-no-tataki and seasoned with spicy teriyaki. I'm posting it here since it turned out so tasty.It's key to remove the excess oil with a paper towel. That way, it won't turn out too oily. This recipe makes plenty of sauce. If you have leftover sauce, it goes great as topping for deep-fried foods, okonomiyaki (Japanese pancakes), or yakisoba (stir-fried noodles), etc.Use the sauce recipe for when you run out of okonomiyaki sauce! For 2 servings. Recipe by Pabuchan

This was my mums recipe,we both used it alot in the sheds cooking for shearers,as it was popular.

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.Do Step 4 and 5 simultaneously if you can.Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce.You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan

Legumes often bring to mind dishes like soups and stews, perhaps paired with grains: they are certainly delicious (I love them, and even the walls know it by now!), but as I will soon show you, they can also become the stars of great street food-style preparations! An example is meatballs, which can become a vast territory for all kinds of experimentation. Today for lunch, we enjoyed these exquisite red bean meatballs, among the most used legumes in Japan (you can find excellent ones grown in Italy), accompanied by an orange sauce. The presence of spices, which give a distinct "oriental" touch, and the sauce, which makes them shiny and even softer, make them a real treat that will definitely be a hit, whether at the table, at a buffet, or as takeout! Paired with a portion of basmati rice and red Thai rice, they become a complete dish, given the presence of cauliflower in the meatball mixture. I can only wish you a good preparation!

First Mother Sauce in International and French Cuisine

Maggi and Pasta have been a favourite of almost everyone. In every home, Maggi has been that 2-minute lifesaver. For those who had more than twenty minutes pasta is a good deal. In this recipe, I brought the magic of Maggi and Pasta together to make something that no one can refuse to try. #worldonaplate #myitalian

About 3 years ago, my sister Verity made this for dinner. She was visiting us. She was working in Suva and we were living in Taveuni (she lives in America now but we still live on taveuni). She came to visit. At the same time, my eldest sister Haley came to visit us. (She was at college in Florida). We went swimming at a waterfall that day and no one wanted to cook when we came back. Verity saw what we had and decided to make a casserole. The casserole she made was very simple and quick. She didn’t use measurements so that is off the top of my head. I also haven’t made this in 2 years so I barely remember it but... it’s still amazing!Don’t be deceived by how many steps and/or ingredients in this dish. It is super EASY!! My sister whipped this up in 20 minutes! Although, the chicken was already boiled and the veggies were already thaw. BUT STILL... soooo easy!I would suggest that you shred your cheese and bake your chicken the day before you make this. (That’s what I did to save time) Other than the chicken and cheese, the cooking process isn’t long.