Dried Fava beans are delicious when soaked and steamed, as a vegetable with dinner, in a cream sauce. Dried favabeans keep their fresh taste for ten years when dried, and even sprout again after ten years when planted. The green fava beans are ripe now, 75 days after planting, the beans then dry to deep purple in the pod if left on the plant, and the pods burst and beans shake out easily after another 30 days.

About 3 years ago, my sister Verity made this for dinner. She was visiting us. She was working in Suva and we were living in Taveuni (she lives in America now but we still live on taveuni). She came to visit. At the same time, my eldest sister Haley came to visit us. (She was at college in Florida). We went swimming at a waterfall that day and no one wanted to cook when we came back. Verity saw what we had and decided to make a casserole. The casserole she made was very simple and quick. She didn’t use measurements so that is off the top of my head. I also haven’t made this in 2 years so I barely remember it but... it’s still amazing!Don’t be deceived by how many steps and/or ingredients in this dish. It is super EASY!! My sister whipped this up in 20 minutes! Although, the chicken was already boiled and the veggies were already thaw. BUT STILL... soooo easy!I would suggest that you shred your cheese and bake your chicken the day before you make this. (That’s what I did to save time) Other than the chicken and cheese, the cooking process isn’t long.

Dried shiitake mushrooms are very expensive. Make a bunch of dried shiitake mushrooms when they are in season and cheap!There are no hints, just dry out the shiitake mushrooms! That's all you need to do for these great tasting dried shiitake mushrooms! Recipe by Cooking S Papa

I'm still learning the mysterious arts of using a slow cooker. My husband is an expert, but I've learned to trust the "low and slow" advice he gave me. With this recipe, we used the "medium" setting for half the cooking time which managed to cut a couple hours off the cooking time, since I used a meat thermometer 2 hours early, and it was perfectly done in about 5 hours or so.

This is a different version of "Pork Yakiniku with my Special Sauce", using chicken thighs.In this, I sauté the chicken first and pour the sauce over it.With this recipe, only one frying pan is used, so I stir-fry the cabbage first and transfer it to a dish, then microwave it to warm it up later.If you use two frying pans, you can cook the chicken and cabbage at the same time. Recipe by Hokkori-no

My wife’s favorite fish was salmon and this balsamic reduction sauce is a great alternative to butter and a nice counter for the strong taste of salmon.

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

My oldest daughter loved these she ate all that I gave for her and her family. 6 of them total.

This Dish is my favorite, It was Taught by my Mentor, She is good at cooking , so when I joined a cooking contest and when she knew about it she immediately teach me and my Sister Clarissa, and yep we won, so hope you'll like this Dish

I created this recipe because I wanted to upload it to my photo blog.. Recipe by rumitte

I use caramelized onions in curries and stews of course, but I also add it to grilled eggplant. It becomes a really nice 'hidden flavor'. I didn't upload this recipe since it seems like a lot of work, but I uploaded it this time for a friend who watches me making this all the time.All the steps are really easy, but please be sure to simmer the sauce long enough. It will taste totally different, compared to just cooking it briefly. Recipe by *ai*

According to my grandmother, when she used to run her yakiniku restaurant her sauce became famous, and big food manufacturers asked her several times to sell them her recipe...I'm not sure if that story was true. Whenever I serve this sauce to my friends, they ask "Wow! Where is this sauce from?" and that makes me proud.Commercial yakiniku sauce is surprisingly high in calories. I use artificial sweetener instead of sugar. This sauce is great for people following a low-carb or sugar restricted diet. You can omit the mirin and sake, but try to use a low-sugar sake. For a yakiniku (grilled meat/barbeque) party with 4 people. Recipe by Marie