This is a pasta I've made for my family for over 20 years. Add garlic to taste. It's also delicious without garlic.Boil the pasta for about a minute less than instructed on the package.This time, I used bacon and wiener sausages, but it's good with just the wiener sausages as well.Note: If you add a bit of soup stock granules, it's even more delicious. In this case, reduce the salt a bit. Recipe by Yuuyuu0221

Crock pot pork butt

I still had more than the half of the cabbage I bought last weekend... I chose the biggest one in the supermarket and bought it but when I brought it home the cabbage was much bigger than I had thought...If you with eat this as a main dish, I think it will be enough for 1 person!? For 2 servings. Recipe by ochikeron

In Taichung, 'Yuan Jin Xiao Liu Dumplings' offers a plate of 10 dumplings for 95 NT. The dumplings are golden and crispy on the outside, with a juicy and flavorful filling. The dough is chewy, and the bottom is not hard. However, waiting in line for this delicacy is a luxury for office workers, so I wanted to figure out how to make this delicious dish at home.

A quick to put together slightly spicy shrimp and pasta dish. I used lobster ravioli but any pasta would work.

I came up with this recipe thinking that Napolitan pasta, that I love, would also be delicious as a soup pasta.Once the milk starts to bubble, don't let it continue to boil for very long.Try to time things so that the soup is ready and the pasta finishes boiling at about the same time.Use whatever amounts you like for the ketchup and Japanese Worcestershire-style sauce. Recipe by Poron526

You can use seasonal fruits(such as kiwi fruits,strawberries and oranges) instead of jam.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

My son likes spaghetti with meat sauce and also Napolitan and wanted me to include it in his bento, so I make him a flavorful Napolitan spaghetti bento that tastes great even when cold (。^_・)ノ.I learned this secret trick about spaghetti from a TV show, but you add the spaghetti to the boiling water and stir for 1 minute. You will boil it again, so after one minute passes turn off the heat and cover it with a lid. After boiling the spaghetti as directed on the package minus one minute, strain. If you want to cook it al dente, adjust the cooking time by subtracting 2 minutes♪. Using vegetable oil and not olive oil is also an important point ヽ(*^^*)ノ. Recipe by Kyoku

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

The simplest and quickest dish that requires no cooking skills is a one-pot rice meal. It also helps clear out the fridge.