Yamarita

#deepfried

Delicious blend of flavors for the steak! A fun way to cook and conversate.

Wings are Awesome !

first time O:-) :positive (L)

This is my version of a deconstructed blooming onion. So easy, tasty and addicting!

There are so many versions of the Colonel's classic recipe, I thought I'd have a crack too. I decided to poach the chicken first so that it remains moist, requires less cooking in the fryer, and absorbs less oil.

Breakfast idea

if u eat a fried turkey u will not want a baked one every again. oh so good.

Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!

After having gone vegan, it's not so easy to simply substitute. You have to discover how certain ingredients act and react tastewise with each other. And the combination of zucchini, veggie broth and coconut milk in this soup is a real hit! Dairy-cream as well as meat-broth lovers all have agreed that this recipe has an amazing flavor. Enjoy with your friends and family!

I learned a falafel recipe from an Israeli person, but the amounts of the ingredients were roughly measured. So I made this recipe after I measured the ingredients properly myself. I replaced coriander with parsley as I don't really like coriander.By using uncooked chickpeas, you can enjoy the fluffy texture of deep-fried falafels.I seasoned the chickpea mixture really well with a generous amount of cumin powder. You can replace the parsley with coriander or dill. For 12. Recipe by Kuminchan

Onion rings are very simple and easy yet delicious evening snacks. Goes well with evening tea or coffee.#deepfried#meal1#instant#tiptip#technique2#acc#book#ebook

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

MY VERSIONQUICK AND EASYFUSION LAMB INSIMPLE RUB AND BBQ ONION SAUCELOVING IT

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

#KanoState

My older sister taught me this recipe. With this method, my children's breakfast can be made easily And it saves money too!When it comes to a boil, lower the heat to medium! Absolutely do not remove the lid!! Those are probably the only tips I have. For as needed. Recipe by Reona mama

Love this even tho I don't like prawns. Served it with salad and rice with a little sweet chilli sauce

A very easy savory loaf

My fav wings for any occasion

Got a new cookbook at garage sale and this is a recipe from it slightly altered. Check out my recipe for indian seasoned tomato gravy it pairs perfectly with these!

My daughter has been asking for pancakes for the last few days, these are the ingredients we had and decided to go for it 😊.So I got her to do all the measuring and mixing🙄.

Tuscan-style fries with herbs. The guanylic acid in dried Shiitake mushrooms, which gives them their characteristic Umami taste, has the effect of strengthening the Umami taste of the other ingredients, and means you can reduce greatly the amount of salt used.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

it taste really good.