Shredded beef sauce with white rice

The smell and sounds of fajitas sizzling makes my mouth water. I like mine just meat cheese and veggies. But by all means, jazz it up anyway you like. I also use 2 tortilla shells and make burritos or quesadilas out of them.

This is another example of Filipino-Chinese cuisine. I have used baking soda to tenderise the meat, which was necessary because of the cheap cut of beef. Feel free to omit the step if you're using tenderloin or other cut that might not need it. I have again omitted all onion and garlic; if you want them, add them when you stir fry the ginger. 🇵🇭🇨🇳

A rich tasty mushroom sauce with a veal scallopini makes for an elegant meal. The only thing is to make sure your veal is tender. If it’s veal round I like to use a bladed tenderizer as it makes for a big difference.

My wife and I are lucky that our daughter's not a super-picky eater. She has her faves like any kid, but is pretty good for the most part. Even so, the true sign that something I've cooked is a success is if, during mealtime, she reaches over and grabs something off Mommy or Daddy's plate. And she did that a lot with this dish. Funnily, neither Mommy nor Daddy thought the dish was all that spectacular. Honestly, I'm inclined to jazz it up with a little chili and maybe some ginger and a sprinkle of cilantro. Or a bit of orange zest. Or a squeeze of lime. But I'll resist and put it on record as is, so that I can make it again just the way my little girl likes it.

I created this dish because I received some tomatillos, which are commonly used in Mexican dishes. They look like green bladder cherries.They are not commonly used vegetables in Japan.When you cook the salsa sauce, do not add any water. Enough liquid will come out of the vegetables. Recipe by Hinagosan

This is probably my favorite recipe! A wonderful rich sauce that is easy to make!

Oyster sauce is one of those wonder condiments that can make almost anything taste delicious. Such as this braised salmon and zucchini dish, which can be prepared in 15 minutes.

Yummies hong kong beef brisket, mush try

Absolutely amazing, I ate two!!! They were delicious. I remember when I was in high school, it was on the outskirts of Barcelona. We had a half-hour break for breakfast, and just down the street from the school, there was a kind of red wooden shack where a man with a griddle would make and sell us students delicious hot dogs, hamburgers, and beef and pork sandwiches. They were incredible, served on Vienna bread, so tasty!!! Today, he has an empire of establishments doing the same thing, with an expanded menu that now includes bratwurst, spicy sausages, spicy hamburgers, and much more. He even has his own slaughterhouse and makes his own meats. Every time I go to Barcelona, I visit one of his places and eat to my heart's content. But until I can go there again, I make them at home, and honestly, I enjoy them just as much.

Lately, I've been into onion sauce, so I tried it on steak.Thoroughly cook the onions. Cook the meat over high heat until crispy. Recipe by Bu no shokutaku