HayStacks

I love a little something sweet every now and then that's not chocolate. These simple treats from my childhood hit the spot! Try them with a little salted peanuts for a sweet n salty snack.

Husband request or Christmas baking list

My husband was staying away from bread and noodles so this was a great way to give him something filling. If making for more than one person then just double ingredients.

A friend made this dish and it pleases everyone! Use leftover ingredients, or for big groups. Use whatever toppings you can think of. This dish sounds and looks gross but it's delicious and everything works out.

My father loves this. Nichirei brand makes a frozen Imagawa cake but they were sold out and I happened to have some red bean paste, so I made this myself. Since I like it better with a very small amount of red bean paste, I made this recipe so that it could be adjusted.This uses large round bottomless cake rings, so keep the size of the molds in mind and don't fill them up too much. Once they plump up, flip them over. (Test by eye: when the raw parts of the batter begin to hold together, it's ready to be flipped.) The baking soda creates a nice browned color, and the baking powder helps them plump up. Recipe by happyaiko

Thus is a simple recipe for beanpie. Gives the cook room to modify. :brobrobrobro

Easy and the taste is so worth it!

Someone special taught me how to make these when I was 15yrs old. After that I would make them every saturday morning for years. Now I make them only as a special treat for special people in my life to eat.

The 'jazzed up' baked beans are a recipe invented by British TV chef Phil Vickery, but I serve them on a lightly spiced rösti for a filling and tasty, yet economical meal.

I make these for father's day and BBQ get togethers...All the men in our family love them.

super easy and so yummy

When my mom had her first taste of dump cake, it was over. She kept making it all throughout my childhood. Now, I make dumpcakes for my adult kids and husband. I've made every flavor I can think of and made one that was 1/2 one flavor & 1/2 another flavor. Even added pineapple chunks (without the juice of course).

I wanted hash-browns and sloppy joes...so I put them together for lunch.

These are so delicious and fun to make! you can add any toppings you would like to these and they will be awesome! chicken, beef, guacamole etc.. Enjoy!

So, what to do with leftover lobster, crab, shrimp, clams and crawdad meat? This is what I asked of my 7 year old students. So, I charged them with creating a special dish for their parents this evening. Truthfully, I thought they'd make a simple bagel spread. Boy was I wrong.Your creamy chowder was delicious kiddos! Excelent work! And, that fresh crispy garlic French bread for dipping took it over the top! I loved this dish! So did your parents!

I am always looking for new ways to throw together vegetables and an extra duck egg. You can, of course, use a chicken egg. Or emu, if you're feeling adventurous. I love breakfast for lunch. And this recipe is so customizable based on your dietary needs, preferences and what is currently in your kitchen or backyard.

WHY THIS RECIPE WORKSTo make one batch of hash browns that could serve four to six people, we turned to the oven and a rimmed baking sheet. We found that shredded starchy potatoes made tough, chewy hash browns, so to keep them crispy and creamy, we used only moderately starchy Yukon Gold potatoes and quickly soaked the raw shreds in water to remove excess surface starch. We also wrung out the potatoes in a dish towel to eliminate excess moisture that would inhibit browning. Then, to avoid a stuck-on mess, we greased the baking sheet with vegetable oil spray. Packing the shreds down on the sheet flattened them together into a potato cake, not hash browns, so we lightly distributed them in an even layer on the sheet to keep the integrity of the shreds. A 450-degree oven was hot enough to crisp the top and bottom of the hash browns, but not so hot that the top and bottom browned before the middle cooked through. Instead of a complicated flipping procedure, we simply flipped sections of the hash browns with a metal spatula and returned the sheet to the oven for a crispy result

I got these bean crocks and planned on making some beans in them. I had a few guests over but a couple of them don’t eat pork. Very reluctantly, I decided to omit the salt pork from the beans. The good news is, there is plenty of beans and I can fry some up on the side and add it. The beans still had an authentic flavor and the guests enjoyed it. I hope you do too. (You of course do not necessarily need a crock. Any oven safe vessel with a lid will work).

I've tried different kinds of castella cake, but this is my original recipe.To prevent a wrinkly surface, you have to stretch the cling film on a cutting board tightly. When slicing, make sure that the castella is cooled enough and use a straight-bladed knife. Before every slice, wipe the blade with wet, tightly wrung tea towel. Add your favorite flavour such as molasses, matcha, or cocoa powder. Use a large bowl. Do not over mix the bread flour. This is less sweet than castella cakes you can get in the store, so adjust the amount of sugar. If you use cold honey, the batter is not going to swell enough, so before you mix it in, make sure the honey is slightly warmer than the batter. Make the castella even more delicious with a sprinkling of demerara sugar on the bottom of the pan. For about 15 x 15 x 5 cm. Recipe by nathu

I, for the life of me, cannot cook beans on the stovetop without them being crunchy or mushy. The crockpot cooks them perfectly!

Love this so easy and simple

ITS COOKING TIME!!! Grab a cooking block or 2 from the freezer then throw it into a heated pan. Let it melt then add your ingredients.

This is a combination of two brilliant ideas: Leslie Water's brownies for kids and Felicity Cloake's 'How to make a perfect Fridge Cake' in the Guardian newspaper (UK). I adapted them both, and put one on top of the other in the form of a cuckoo's nest. Just in time for Spring!

#GoldenApron23Cooking the string beans in boiling water with baking soda, and cooling them in ice water, will help the string beans to have a bright green color.

*My recipes are guidelines only for suggested ingredients and suggested techniques. Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues. Please contact me with any questions.

Making this delicious breakfast is so much easier than you would think! This recipe will teach you how to make creamy Hollandaise sauce and also to poach an egg.

I had chikuwa and spring potatoes, so I made this.I used non-melting cheese, but you can also use meltable cheese.Add as much green onions as you like for the garnish. Recipe by aoyma

This is a quick, cheap and hearty one pot meal. I always add more cayenne pepper for the heat and top with sour cream. Served it with cornbread smeared with honey butter :cookie