There’s nothing like fresh homemade butter, you’re tastebuds will be very pleased 😀. This is so easy all you need is a kitchen aid, or a stand mixer. Not only are you getting butter you are getting buttermilk whats great for baking. There are other ways to make butter like shake in a mason jar lol 😂 this is how I make it.

This plantain recipe can be eaten as a snack or as a side dish. These are especially delicious when eaten with rice.

Hi today I will make a dough inside it cheese and hot dog I will write the directions down below

In Southern India, curry is eaten with rice, and in Northern India, it's eaten with naan. But throughout the country, chapati is eaten at home! They can be eaten on their own, too!!Let the dough rest a while after kneading.If there is any leftover dough, divide it into single serving amounts, wrap in plastic wrap, seal in a freezer bag, then freeze them to be able to bake up some chapati any time! Recipe by Koyokkoyo

The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great!◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi

I made some sam-gyetang-style (Korean chicken ginseng soup) salted pork soup and it made me want to make my own salted pork.If you're in a hurry to make bacon, without wrapping it in plastic wrap, wrap it in paper towels, put it on a tray, and let it sit in the refrigerator. For an easy-to-make amount. Recipe by pogue

I revised a recipe I learned while I was abroad. Through trial and effort, I came up with a tasty way to make this gnocchi. The chewy and soft texture of these homemade gnocchi fresh from the pot is truly amazing. Share your favorite sauce recipes!If the potatoes are mashed coarsely, they will have more of a tendency to break apart, so be sure to mash them well while hot, and thoroughly mix with the flour. If possible, wrap in plastic and let sit in the refrigerator for over an hour to improve the texture and increase the moistness of the flour. The gnocchi may fall apart in water that is boiling too strongly, or if boiled for too long, so heat on medium, and remove as soon as they float to the top. Recipe by mini.

Hello Everyone,we are Arya, Denzel, Ray and Ryan. We are going to make cimol indomie goreng our assignment in English class. We hope that you all enjoy our recipe so you can cook this dish too.

I didn't want to buy rice paper to make a small amount of fresh spring rolls, so I tried making my own and it turned out to be great. The spring roll wrappers dry out quickly, so place a wet paper towel on top, and keep them covered with plastic wrap. Keep them like that until meal time. When they get dry a little bit, you can just soak them in water, and then they'll become moist and soft again!When you are removing the rice paper from the plastic wrap, even if the edges start to rip, don't panic and do it slowly while holding it. Once even a little bit comes off, it will be easier to remove. The side touching the plastic wrap is sticky, so place the filling on that side as soon as you remove it from the plastic wrap. It becomes easy when you get used to it. For 1 paper. Recipe by mini

This is a popular dish in my house.※ Boil quickly or smaller okra.※ If you cool it quickly using a fan, the colour will be preserved. ※ If you don't rub salt on the okra, add salt to the boiling water. ※ If you are in a hurry, run cold water over the okra until cooled, and pat dry. Recipe by Yuuyuu0221

This is a quick and easy rye bread without any starter or sourdough starter; it only requires a few hours of mixing, rising, shaping and baking. I could say that this is a cheat way of making rye bread. This is also nowhere near the superior flavors from a loaf of traditional rye bread. With that being said, this holiday season sorta gives me an excuse to take shortcuts.I know, you can always buy a loaf of rye bread from your favorite bakery, but making bread at home is so much fun. You can also wow your guests with a homemade rye loaf (they don't have to know about the shortcuts). Although this recipe does not use any starter, it does have some flavor profiles. Perhaps the caraway seeds give the loaf an oomph?Stay tuned as I will be using this bread as a toast for a nordic dish. In the meantime, I will just toast my slice of rye bread, top it with a concoction of kewpie mayo and pickled vegetables and a sprinkle of black sesame seeds, nori flakes and masago (aka roe).

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan