These crispy and crunchy fried wontons are the best party food ever!!! They’ll disappear in a blink 😃 IG @jenscookingdiary

When you had hayashi rice for dinner on the previous day... sometimes you're left with such small amount of the sauce that's not even enough to serve on rice. It's those times when you feel like shouting, "Who was the last one to eat this!?" These croquettes are perfect for that situation.In Step 2, keep on stirring to prevent the sauce from burning. Try scooping it up with a ladle, and see if it keeps its shape when you drop it into the pan. When adding flour, make sure to add in small batches to avoid any lumps.Please add a small amount of ketchup if it tastes too plain in Step 3. Recipe by Miashanmama

A simple and classic Japanese dish made for nice side dish. And this goes well with alcohol. The crispy feeling of burdock root increases its deliciousness.

This recipe has been in my family for generations. I've tweaked it over the years cause some ingredients you can't get here lol. It's a true Italian recipe that my great great great grandma brought back from Italy. Enjoy! #heirloom #myitalian

(Old recipe, macros not counted)

I made this fun, fresh, vegan version of “shawarma” for my vegetarian boyfriend. He loved it and then loved it again the next day. Thank you, Melissa Clark from The New York Times, for another wonderful recipe.#vegan #vegetarian #lunch #handheld #wrap #Lebanese #Egyptian

I wanted to eat shrimp in chili sauce, but I only had a little shrimp...but I had lots of delicious potatoes...so why not mix them together?Please adjust the microwaving time depending on your microwave oven.Putting a slit down the back of the shrimp, will make them curl up nicely.The potatoes are used with their skins on, which prevents them from falling apart when you stir fry them.Use plenty of shrimp if you have them. Recipe by *yuki*

As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward.I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi

The eggplants at a local delicatessen looked very delicious, so I tried cooking my own eggplant dish.The eggplant will take some time to absorb the flavors of the seasoning. Please let the marinade cool completely and enjoy. It tastes good when it's chilled in the fridge in summer.You can either make crisscross pattern cuts on the surface of the eggplants or not. Recipe by Raby.

I made this pasta thinking that I want to eat the homemade, uniquely shaped, fresh pasta that I see in restaurants. You can make delicious homemade pasta even without a pasta machine!When rolling out the pasta with a rolling pin, roll it to a thickness that is thinner than you'd like it, since it will swell when boiled.It will turn out delicious when coated in the ragu sauce. Recipe by unagichang

Canada means maple syrup!This sauce is rather sweet. If you don't like sweet sauces, taste it at Step 3 and add a little more soy sauce (about 1 teaspoon) if needed. The amberjack teriyaki shown here is not pre-seasoned, so the fish should be enjoyed with the sauce. If there's not enough sauce for you here, please increase the amount in the same ratio. For enough sauce for 4 fish slices. Recipe by Kourin