I will be making a non spicy vegetarian version of this ancient recipe.

A famous recipe in Syria. Very tasty and crispy. The pomegrant adds a special flavour to the meat mixture. I added some pine kernels on top and it was fabulous .. A weekend must have !!

Two pounds of this non-fishy fresh seafood make one pound of cooked crisp seafood and a delicious seafood dinner soup.This recipe tenderizes the octopus meat without having to beat it with a mallet. You test with a fork to see when the collagen in the meat has gelatinized, about an hour.

Last Christmas season, I saw a beautiful Christmas tree made out of bread on the diary of another COOKPAD member "Renpasu"! She wrote that she covered a cone made out of cardboard with aluminium foil, wrapped the bread around it, then baked it standing up... and so on. I think she used bread for the decorations too? I used cut-out cookies instead and combined the tree with a drinking glass to give it more height. For the cookie decoration, I referred to a cookbook.The bread wreath dough I used has 240 g bread flour, 60 g cake flour, 4-4.5 g dry yeast, 12 g sugar, 6 g salt, 150 g water, and 36 g shortening, referring to this blog post (in Japanese):http://blog.goo.ne.jp/from-my-kitchenFor the cookie dough - I'm still experimenting with different recipes. I may edit this later after my results. Recipe by Ranpuai

A new recipe for the last cucumber leftover.

This is very easy and cheap to make. Make it as spicy as you'd like by controlling the sauce and adding more milk to mild out the flavor.

I don't like heavy cream since it's a little too much. So, I tried making this dish with milk, and it was so tasty that now I'm hooked on it.If the sauce turns out to be too thick, please adjust the thickness by adding the cooking water from the pasta. Add some cheese, oregano, and nutmeg to your liking. If you add shrimp or other seafood, it'll become Pasta from the Ocean (lol). Recipe by mini

Instead of just making eggplant Parmesan I cleaned out the fridge and made layers of leftover chicken, potatoes, and sautéed veggies. Topped with sauce and mozzarella cheese.

I love mixing two distinct recipes into one, creating a unique dessert. I've already posted here the Caprese filled with Pastiera filling “Capri-Napoli”; today, I propose another Caprese, but this time filled with a Mozzarella Cheesecake Cream, a recipe by the Michelin-starred Chef Rosanna Marziale from the family restaurant Le Colonne in Caserta and Ambassador of Buffalo Mozzarella DOP worldwide. She also wrote a book “Evviva la Mozzarella” showcasing the versatility of mozzarella in both sweet and savory dishes.For Marziale's Cheesecake, I replaced the chocolate cookie base with the classic Torta Caprese and finished it with a tomato caramel sauce with vanilla and olive oil.The classic ingredients of caprese, tomato, and mozzarella, combined with Torta Caprese, that's how “The Caprese... Meet” was born.For the preparation of the Torta Caprese, I replicated the recipe by Sal de Riso.