Ant climb tree new version

A store that I used to work for was always having little competitions for the employees to pit their talents against each other. This is one of my contributions. I was later asked to make several by a fellow employee for a family party. #ChristmasGift

After eating too much chicken the other day, i decide to make a vegetarian dish which is quite similar to the one commonly eaten during Chinese New Year.

It's a croquembouche tree that has Christmas colors (white, red and green)There was a party with 20 people so I made this. How about making this masterpiece once a year?The ganache hardens easily, so it would be good to make it with a double boiler. Because you'll have one egg white left over, you can make an icing instead of chocolate ganache. But, while it will harden, it will take a while. You can make the icing with half an egg white and 100 g. of powdered sugar. Recipe by Masacchi

Super easy to make and tasty. A little hard work taking the meat out of the shell but its worth. When I make crab dip I save the crab legs and freeze to be eaten another time.

By using the glue gun, you can attach the candy instantly with a little glue. If the surface of the hat is smooth, it will be easy to remove the candy when you want to eat it. Note: It gets hot, so mind you don't burn yourself. You can buy it in the 300 yen section of a 100 yen shop. Recipe by Ranpuai

I wanted to use this for a dinner dish, so I made jam without sugar!! It's quite sweet and tart.The salt and the water are used to release the moisture from the apple, so you only need a little bit, but the amount of moisture released will depend on the size and condition of the apple, so add more water if necessary.Mashed Fuji apple jam will be slightly firm. Recipe by Hoshi no shippo

A new recipe for the last cucumber leftover.

I bought tasty jam at a roadside rest stop selling local products, and I tried to recreate the taste.Stir carefully to prevent burning. It will keep for about 1 week in the refrigerator. Recipe by Myumako

This dish is regarded as a Chinese delicacy. The origin of this dish goes back to Qing Dynasty in Fuzhou, Fujjan Province, where there was a scholar travelling there started cooking a dish with whatever ingredients he had in his bag. The smells spread over to a nearby Buddhist monastery and where one of the monks tempted to jump over the wall to check out whats cooking.Today, there are variety of recipe and some name it Premium Chicken Soup because its basically a chicken soup with seafood ingredients. Our recipe here is a simplified version for home cooking and it still taste fantastic. As you begin to boil the soup, the chicken bone, scallop, oyster, abalone and ginseng will release its aroma and its a must try to cook it at home to enjoy its goodness.

The tree-shaped cake that I caught a glimpse of on TV was nice. So I experimented to make something similar.There is cream around the edges as well, so I don't think you need so much on the inside. (One box of heavy cream might not be enough if you add in lots of cream filling.) Recipe by pinaka

Apple Pie, one of our family's favorite pies. I have made many different versions. Some really good, some even better, but this one, so far brings together my best apple filling with a delicious crumb topping. Precooking the apples insures perfect tender spiced apples, no undercooked parts. The crumb topping is a generous crumbly topping, with the addition of toffee bits for a slight caramel flavor. Rev 1: I modified this recipe to precook the pie crust because I wanted a crispier crust.

I saw this recipe 'somewhere' and have been making it for several years. It makes a quick dessert or snack and little hands can even help!

ヘビウリの食べ方、ご紹介します。みんなよく知ってるチャンプルー！焼肉のたれで簡単に♪

When I was a kid my Aunt Edna would make this meal. After we all went crabbing caught the crabs, cleaned them. Separate the legs, and claws from body of crabs. Then cook them and eat the mess out of them!

This is a typical Italian dish TORTA DI RISO (SALATA) it's usually a sweet dish however I prefer the salted version this dish can also be served and eaten cold. Enjoy xx

This was born of a cold, winter night and a great need for something comforting and alcoholic after a breakup. And after a few more Cocos I I think I'll be feeling bit better.

Githeri is my favourite kikuyu traditional dish. Its simple to prepare and saves a lot of time.

This recipe comes straight from my Mother-in-law. From a young girl she collected so many recipes, and decided to make her own little cookbook. Of course, once I caught eye of this I went straight for it :). I am very lucky in regards to having this woman in my life, a very special lady. Anyway I have been watching her cook for many years and one recipe that I always found interesting is this Apple Preserve recipe.It is very simple to make but there is a twist to it. She always added 2 dashes of Rum.:). It tastes delicious.....that's if you like Rum, otherwise it taste delicious without the Rum.

I thought of this so that I could brighten up the table at a Christmas party. You can cut it into enough pieces for everyone, or everyone can eat it with a spoons... It's a very convenient cake.*First decide if you will be able to fit a cake of this height in the refrigerator for cooling. Putting the leftover ingredients into a glass container is a cute idea. For the Chiffon Spongecake, I used "Yosshii's" recipe "Chocolat Blanc Noel". I left out the chocolate... And added 3 eggs, 60 g granulated sugar, 60 g cake flour, 15 g butter, and 20 ml milk to make it a very moist and delicious spongecake. Recipe by Ranpuai

I made this with my daughter (a freshman in high school)! This is the second year. This time, because we had differing opinions, we made 2 houses. We matched the size to the the baking tray and completed it using that small space.For the icing, make the color by dissolving some food coloring in a little bit of water to get your favorite color! Depending on how you want to work, you can use a spoon or a piping bag to work the icing. The icing details, other than for building the house, dry quickly so don't make too much at one time. Use 1/3 egg whites and 50 g powdered sugar first. It uses a lot of powdered sugar, so it's best to have a big bag ready.For the marzipan, I used the type sold in the markets! Dissolve the food coloring powder in a little bit of water to get your favorite colors. Once it feels like you're playing with clay, you can make the shapes. Recipe by Ranpuai

A fun & super easy recipe! ❤️ Great for Christmas breakfast! 🧇 I wasn’t able to snap a pic of the Christmas tree, just the cinnamon rolls! 😅

"And the next day" recipe. I made these with my left over crab legs. This is very rich & uber delicious!

This is an easy version of Chinjao Rosu. It's easy but it tastes authentic!Steaming the vegetables is just a small twist, but since it makes everything taste better, give it a try! Recipe by Cooking S Papa

I love papad cone chat. It's a very tasty yummy snack.

Aalu Chop taste good when spicy#rstea#English#PostNo_2#DishName_AaluChop

My wife loves Mojitos, but does not like getting a mouthful of mint leaves with every sip. This recipe retains the mint flavor without the side salad of the traditional Mojito.

This is an authentic 1800s recipe passed down through my family. It is said that my great great grandmother used to make this in the summer for "tea time" (she was from England) I like to enjoy mine with a bit of ice-cream. #GlobalApron week 2 apples

I won 1st place in a chili cook off with my recipe. By a landslide! (That's how it was announced) So I call it my landslide chili(: Makes a big pot, but it does freeze well. I usually freeze half.

The cover photo is of unbaked buns. I never manage to take a decent photo after they come out of the oven before they are demolished!

#goldenapron17th week recipe