Gizzard

My love for sausages inspired this whole idea of potato and gizzard porridge.

I make this when garlic scapes are on sale, but their flavor and smell is too intense, so I didn't make it that often. Recently, I made it again and found that garlic scapes have become a lot milder.It takes a little while for the garlic rabes to cook.The edges of the gizzard pieces become frilly when cooked, so make sure to cook through.Adjust the amount of oyster sauce to your preference. Recipe by Hiyashinsu

My mom taught me this recipe.It's a really easy delicious drinking appetizer. Once you taste it, you won't be able to stop eating. Recipe by Hinochan mama

I've been eating these croquettes all the time but the ones I make always taste a little different from my mother's. I was going to ask her how to make it, but I haven't still asked. She made it for me recently and I realized that the difference comes from the amount of potatoes used. I think my croquettes are now similar to the ones my mom makes?Make sure to extract the water from the ingredients. Shape the potato mixture while it's still hot and let it cool down before coating and dredging it. Recipe by Donpintan

I'm not a fan of kitchen gadgets at all. This clever machine, has made me a believer in pressure cooking! What a time saver! The results are impeccable!

I was in the mood for a nice hearty winter meal and this did the trick, it also gave me a reason to break in my little 2 qt crock pot!

This is a Popular Filipino dish and even considered as unofficial national dish in the Philippines.This is a very simple dish. Hope you would try this one out!!#chicken #adobo

This is my family's favorite croquette recipe and I've received compliments that they taste store-bought.You can freeze the croquettes at Step 7. Put the croquettes separately in the freezer first for about an hour. After the surface has dried, put in a freezer bag and freeze.Now you can have hot croquettes whenever you like.They still taste good even after they have cooled, so they're suitable for your lunch box too. Recipe by Mayuan. Yields 8 to 10 croquettes.

#GreenVeg .Tofu doesnt have it's own flavour , it tends to absorb all other flavours of the spices and veggy and thus tastes heavenly ..in my recipe i have stuffed tofu in the tomatoes and baked them..later immerse the tomatoes in rich green creamy sauteed spinach puree I am sure you will enjoy my innovative healthy green veggy..

This holiday worth it...

Just in the mood for these and wanted to share!

This is my second entry for the contest. #twistiebites

Easy , quick and yummy chicken snack which can be enjoyed at any time of the day and can be prepared on short notice. This snack will be loved by adults and children alike. My husband is chicken lover so this recipe is for my hubby. #favourite

Looking for a nightshade free ketchup for my young children while their intestines are still developing, nightshades (like tomatos) are hard on the intestine and small children are still in a vulnerable state.

Sinigang Salmon Strip sa Miso is my favorite version of fish sinigang. It has that comforting sour taste of sinigang which was made better by the savory taste of miso. The salmon Strip the main stars of the dish. It is delicious and very tasty. It also contains fish oil that is said to be good for the heart.

****THIS RECIPE IS A COMBINATION OF TWO DIFFERENT RECIPES I HAVE TAKEN FROM TASTY.COM AND BONAPPETIT.COM. THIS IS NOT MY ORIGINAL CREATION AND I LAY NO CLAIM TO IT IN ANY WAY. IT IS SIMPLY USED FOR A PROJECT IN A COLLEGE CLASS. THESE WEBSITES AND THE AUTHORS OF THESE RECIPES OWN ALL RIGHTS TO THE INFORMATION IN THIS RECIPE**** Links to original recipes: tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita bonappetit.com/recipe/pupusas

I was in the mood for a rustic tasting meal and this worked out so well!

This recipe is very easy and simple in the lockdown because each and every ingredients are available in the house and can be prepared in a short time and can eat any time#ldcravings1

I was in the mood for something spicy and full of flavor. Gochujang paste is a wonderful spice with flavor and spice, one of my favorites. I served this with rice.

This filling soup is prepared with oats and lamb pieces cooked in tomato sauce and chicken broth. Enjoy!

This is my husband's favorite either for snack or lunch. The spices you can taste in every bite, makes it so special. Happy cooking!

Coming out of the cold months but with still a chill in the air, this is our transition dinner. Still comforting and filling but given the freshness of the mandarins and broccoli, a perfect blend of flavors to bring in the changing days. I hope you will enjoy!

When i tried this for the 1st time i had no hope for it to turn that good. But when its done, it was awesome.

Probably not that authentic, but still a great dinner if your in the mood for lamb.

Decided to cook this for a group of people at the office. I might have to consider opening a food delivery in the future.

There’s many names for this dish in different countries of West Africa and it’s my absolute favorite! I’m still perfecting this recipe, my mom made it the best 😊

My dad cooks the best one lol. I have this cauliflower sitting inside my fridge from two weeks ago and it’s time to cook it !!! It’s really simple and taste really good!!! I prefer to cooking with a homemade béchamel sauce but I don’t have the ingredients for and I’m using Four Cheese Alfredo Sauce, this días goes really good with white rice !!! Enjoy

I am an inland guy that cherishes his time at the coast, which is mainly New England. I am known to walk along the beach and the rocks, and that smell of the sea gets me every time. When it gets cold and misty, especially in Rhode Island, and nothing else will warm me, I seek out clam chowder at my favorite spots. Although I love a nice rich clam chowder now and then, it is too heavy for me much of the time, and a guy that loves good food like I do has to watch out for the weight gain that can happen. Luckily, Rhode Island must battle those same caloric demons, because my favorite style of chowder, the clear broth kind, is common there. This recipe is very easy, and works well for me, so hopefully for you too. Of course, fresh is best, and feel free to alter the recipe to suit your tastes. I prefer to boil carcasses to make my broth, so I have never used store bought broth for this, but I will need to one day I'm sure. I wish you well in making this, and I hope you enjoy it!