I couldn't go shopping, and I wanted to make something to eat... but I only had half an onion and cabbage in the refrigerator...I added canned tuna, which my son loves, to make fried rice and he loved it.Since then it's become one of his favorite recipes.Chop up the core of the cabbage leaves and add it to the stir fry to add sweetness and flavor.If you don't have canned tuna, try with imitation crab sticks!Add coarsely ground black pepper to the finished fried rice to add a nice bite. For 4 servings. Recipe by Kenkunno mama

Found this on pintrest. Caution.....you can't eat just one 😉

Jalapeño poppers are a bit too heavy for my taste buds and stomach... Simplified the recipe and now I’m hooked! There’s no measurement for this recipe because it’s made to how much or little you like! Addictive though! #mycookbook

This is a spin-off of another goldfish jello recipe.It's easier to remove the jello from the containers if you use microwave-safe containers. Recipe by decocookie

My husband and I were talking about eating in the restaurant, but since we have a 2 year old son, we have very little opportunity. So this morning when my husband came back from the supermarket with some groceries, I have the idea to cook a looked a like restaurant food. Voilà, fish with an instant idea. Enjoy 😉 FYI, our 2 year old son loved the fish so much 😋

This blackened seasoning also tastes great on chicken, scallops and shrimp!

I wanted to come up with a delicious pacific saury dish besides just salt-grilling.Coat the fish lightly with the katakuriko potato starch flour. If you simmer down the ★ sauce too much, the surface of the fish will get hard. Adjust the amount of doubanjiang to taste. It's easy to separate the bones from the fish as you eat it, but if you don't want bones, filet the fish before you cook it. You can use this recipe with other fish as well as meat. For 2 to 3 servings. Recipe by Sweet821

This Amazing fish recipe is savory, creamy and quick. It works with almost any type of fish. It's sure to become a family hit and you'll be saying WOW! that's some dang good fish.

This is a dish I've been making for a while and I love it.This is pretty simple once you've finished preparing the squid. However if you tear the ink pouch, you're going to have a real mess on your hands.As this is sashimi grade squid, you don't have to cook it thoroughly.If you burn it the taste will get pretty bitter, so please be careful. Recipe by Omonaga bancho

I made this because I had a lot of sake lees.This is an easy recipe made using just one bag. Be careful not to burn the sticks while baking. Bake on low heat until they crisp up. Recipe by amiyumi818

I make these when we have friends over for soup suppers:)#mycookbook