This is a great way to cook pork chops. The chops are seared and then poached in a tasty, spicy sauce which keeps the pork chops from drying out. You can control the “heat level” by your choice of peppers.

This is great for your Christmas dinners and parties.I wanted to make puff pastry tree so I used a tart crust as the foundation.Please use whatever fruits you like.Even if you don't glaze the fruits, it'll still be pretty. Recipe by MiP

We used to make goose foie gras pate from our farm raised Lincoln geese, but we support the California ban on foie gras because of the force feeding involved in commercial goose liver production.However, geese feed themselves naturally before winter migration, double their livers, and six weeks later, after migration, their livers are back to normal.We make this pork liver foie gras, using lean shoulder pork, fresh bacon called side pork and pork livers with pork lard added, to replace the goosemeat, goosefat and goose livers. Same recipe.Here is the recipe for two breadpans. one chopped, one pureed. The country pate is sliced in half pound slices, wax paper wrapped and kept frozen a year. The mousse pate is packed in pint jars.

This recipe is delicious. It is simple, quick and easy to prepare.We found ourselves on a rush before a big grill with more than 30 guests and our beef supplier did not deliver the product intended for the day's recipe. So we had to go to the neighbourhood’s market and improvise.Finally, we came up with this flavourfull dish. A true diamond from My Grilling Spot team to you.Enjoy!

I baked some petit choux puffs for a birthday party, and stuffed them with various fillings. They were a big hit, and everyone said they were "easy to eat!"These taste better if you season the fillings well. Give them plenty of flavor with salt and pepper, herb salt, black pepper and so on. Recipe by Donpintan

This is one of my families favorite treats tornillos de crema . The clothes pin pastry puff are the best. We have them for snack, deserts, we have them at parties and even a quick breakfast with coffee..:) ....please try them and if any questions let me know I guarantee you will love them

My daughters were first introduced to this 'Fried Milk' when we visited Malaysia last year December 2024. Their uncles took them to a beautiful small town, SENIAWAN, BAU (SARAWAK, BORNEO). This small town is a very popular tourist destination. One of its known attractions is their vibrant night market that opens only on the weekends. To see more what this town offers, tourists and visitors can check this website https://www.sarawaktourism.com/web/stories/story-view/exploring-the-history-of-siniawanMy girls and their cousin enjoy exploring food the most and this FRIED MILK is one of them.#CA2025#CookpadApron2025#may2026#lunch#dinner#snack#appetizer#starter#fry#airfryer#Asian#texas#HEB#cornstarch#starch#bites#fried#friedmilk#Malaysia#taiwan#sarawak#borneo#siniawan#bau#kuching#2024#deepfried#streetfood#chinese

Seen request for recipe. Name was interesting so I Googled it. There are a lot of recipes. I took 5 and looked over them. I too one that seen good. Took long time to make but good, I adapted to what I had on hand.

I have people beg me to make this..u should try it!! Don't forget to follow for more awesome recipes:)

Anyone seeking a French version of chicken adobo? Or something kinda like it? Poulet au vinaigre (meaning chicken in vinegar), while not technically adobo, uses some similar techniques and ingredients as the Filipino classic. This recipe comes courtesy of Stephane over at my favourite new YouTube channel, French Cooking Academy. I took a few liberties with his version. For one, I cut back slightly on the vinegar, because the thought of using almost an entire cup of vinegar terrified the heck out of me. I also browned my chicken a little more than he did and finished them in the sauce. And I cut the garlic into slices instead of leaving the cloves whole. I also almost used a slurry to thicken the sauce, because I had serious doubts about the ability of cream and acid to play well together. Fortunately, I didn't have to; the sauce turned out smooth and fantastic on its own. Thanks Stephane!

I was a little hesitant to post this dish as daube de boeuf, but changed my mind after surfing the 'net and finding about 10 (sometimes very) different ways to make it. Just because something's classic doesn't mean it's not open to interpretation, right? Anyway, for mine I paired the stew with creamy bacon polenta. It was originally going to be plain ol' creamy polenta, but it occured to me it'd be even tastier with a little bacon. And it was. Most things are tastier with a little bacon.

Got the filling recipe from my grandmother. Everyone loves the creamy taste. Saw the chick idea online and thought it was a nice, playful touch. You can even dye the egg whites blue or pink to use for baby shower appetizers. Have fun 😉