You will say more please!We are not really green bean people. We add them in things, but hardly ever make them for just themselves. However, we love, love, love these. I think the good thing about this recipe, is you could change the cheese type, nuts, or no nuts, and it would still be excellent. And it's so quick and easy. Plus it scales easy for more or less. I make a half recipe for just my wife and I.

I don't really like cornbread but this is not regular corn bread this is sweet, spicy and moist like cake. I love it and I will be cooking it again:)

I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though...) The point is to season with garlic and ginger.The juices from the ingredients in Chanko hot pot are very important, so use anything that has a lot of flavor!If you don't use cabbage or onions, use extra mirin. If you don't have chicken, use a little extra chicken soup stock.Using a good amount of garlic and ginger gives it a nice, delicious kick. It tastes best when it's salted on the strong side! Recipe by Pasta papa

This is a dish that I often make.Try and get the freshest lamb that you can from your local butcher! It'll be delicious and there won't be a bad smell so you can eat it rare or well done. Recipe by Kei's

I'm not all that preachy about how to cook or eat, but I am all about the gospel of incorporating more fresh produce into our diets. I'm a firm believer that if people just had more delicious experiences with vegetables, they'd love them like I do.Green beans (aka String Beans, Snap Beans) are super high in fiber and Vitamins A and C, among other nutrients, and this is a delicious and fun Asian-inspired finger food recipe for them that easily gets peeps eating half a pound each. It could also be a great alternative to your usual Thanksgiving green beans recipe.By the way, if you don't already have oyster sauce in your pantry, you'll find it a great one-stop seasoning for stir frys, Asian inspired pan fried noodles, and fried rice, among other things. It does have oysters in it, but it doesn't really taste that much like oysters - think of it like a thicker, earthier, slightly smokier condiment than soy sauce that you can use much in the same way for cooked preparations.

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .By adding the milk a bit at a time to the corn starch, you can prevent it from balling up. In Step 2, letting it cool completely and then mixing with an egg beater will make it smooth. We are increasing the smoothness with this step so it will take longer, but you shouldn't skip it . The shiratama rice dumplings are just regular ones . Please use what you like~ . I used canned adzuki beans for the boiled adzuki beans . This is my preference . I like milk with high milk fat . It's rich See Step 6 for reference . Recipe by Lesser Panda

I love this salsa. everything is crisp and fresh. the black beans add protein. I tasted it for the first time at a tiny mexican restaurant in california. just so yummy! try it... you'll love it. :positive

I made this because I had lots of tomatoes and sweet onions, but it was really tasty and the kids ate it happily. I love the dressing as it is so versatile and can be used in lots of different recipes.The dressing is flavoured strongly to go with the lightly flavoured chicken.This dressing not only goes well with steamed chicken, but fish and raw vegetables too! Recipe by Rerere3brothers

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.Start 10am if you’ve done zero prep.Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

This is one of the series of "I can eat many bowls of rice with this!"Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal!The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" .It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi

I don't like soggy chicken so I don't cook my chicken in flour like most traditional recipes. I sear it so it can get nice and crispy then once the chicken is finished baking I pour the gravy all over. So delicious! This recipe pairs so well with healthy baby bok choy. For more recipes check out my food blog @ whiskitrealgud.com