35 chiang recipes

Korean-style steamed napa cabbage (ho baechu) tossed with sesame oil, garlic, sesame seeds, and meat sauce. A quick, fragrant banchan side dish ready in 30 minutes.

An easy way to change things up for breakfast.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Made some changes to my version of oreo balls. I like them better with real chocolate not that nasty bark ew. You can change this up by using Nutter butter cookies with a bit of peanut butter along with the cream cheese to make a moist enough center to roll. Or use Mint oreos for a kick

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Every time I follow every step of this recipe, and the brownies are really good, I have never changed one thing. So nice.

A Korean stir-fry where salt-pressed cucumbers and julienned beef come together with sesame oil, toasted seeds, and chili heat. If you've never cooked cucumbers before, this will change your mind.

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.

Really wonderful flavor on this pizza. Light and fresh tasting. I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing.

This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.