This is the type of food I cook for my family. I try to have one warm meal per day. This is one the kids look forward to sharing meal time.

Something else sausage came to win this time.

Did you know making your own enchilada sauce is actually super easy? It also is healthier for you than the store bought canned enchilada sauce. This quick enchilada sauce is easy to make and can be used not only for enchiladas but a variety of different Mexican dishes. Packed with tons of flavor from your favorite peppers and spices.Global Apron -WEEK 12- Peppers #GlobalApron#GlobalApron2024#peppers

This is a typical sauce from my hometown and I felt like sharing it. It can be eaten alone, with pasta, chicken legs or desalted codfish.

I don't really have to story for this sauce, i kind of thought of making it out craving for shrimps

In the style of Tikka Masala but kinda not, super fast and easyI serve this with rice, cook it according to instructions, just make sure it's done when chicken is done

I saw chicken biryani and chukauni on TV and thought they looked good so I made this along with chicken biryanito commemorate leaving my home in India and starting my life abroad.This is much better if you make it and chill in the refrigerator a day before eating.Chukauni is a Nepalese dish. Indian-style biryani is usually served with raita, but this is how I eat because it always goes well together and is very delicious. For 2 portions. Recipe by Plabar

This recipe is a bit of a labour of love but well worth it in the end. It gets better after a day in the fridge and freezes well. You can sub almost any kind of fatty pork but I find thick cut bacon to yield the best results. If you're a purest use pork jowl.

meat is out chicken in!!!an unexpected friend visit me and suddenly had an idea of this recipe for our lunch....hope you guys will enjoy trying this as we do;)

Lonnie’s signature spaghetti sauce, totally from scratch! It has been a family favorite for years.This sauce is great for lasagna or spaghetti and GREATLY improves when stored and re-heated!I will generally cook an entire batch of sauce and store it for use later. If the sauce is to be used the next day, put it in the refrigerator. Otherwise, freeze the sauce and re-heat when needed.

Pretty nice meatballs; leftovers can be frozen; use salt reduced paste and stock, and do not add extra salt to the sauce, or else it might be a bit too salty. (Pic has capsicum instead of celery, this recipe is great for substituting veggies)

Good to serves in any Roasted or fried meats and Seafoods