Beans and corn

You will say more please!We are not really green bean people. We add them in things, but hardly ever make them for just themselves. However, we love, love, love these. I think the good thing about this recipe, is you could change the cheese type, nuts, or no nuts, and it would still be excellent. And it's so quick and easy. Plus it scales easy for more or less. I make a half recipe for just my wife and I.

I don't really like cornbread but this is not regular corn bread this is sweet, spicy and moist like cake. I love it and I will be cooking it again:)

I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though...) The point is to season with garlic and ginger.The juices from the ingredients in Chanko hot pot are very important, so use anything that has a lot of flavor!If you don't use cabbage or onions, use extra mirin. If you don't have chicken, use a little extra chicken soup stock.Using a good amount of garlic and ginger gives it a nice, delicious kick. It tastes best when it's salted on the strong side! Recipe by Pasta papa

I'm not all that preachy about how to cook or eat, but I am all about the gospel of incorporating more fresh produce into our diets. I'm a firm believer that if people just had more delicious experiences with vegetables, they'd love them like I do.Green beans (aka String Beans, Snap Beans) are super high in fiber and Vitamins A and C, among other nutrients, and this is a delicious and fun Asian-inspired finger food recipe for them that easily gets peeps eating half a pound each. It could also be a great alternative to your usual Thanksgiving green beans recipe.By the way, if you don't already have oyster sauce in your pantry, you'll find it a great one-stop seasoning for stir frys, Asian inspired pan fried noodles, and fried rice, among other things. It does have oysters in it, but it doesn't really taste that much like oysters - think of it like a thicker, earthier, slightly smokier condiment than soy sauce that you can use much in the same way for cooked preparations.

This is a dish that I often make.Try and get the freshest lamb that you can from your local butcher! It'll be delicious and there won't be a bad smell so you can eat it rare or well done. Recipe by Kei's

I love this salsa. everything is crisp and fresh. the black beans add protein. I tasted it for the first time at a tiny mexican restaurant in california. just so yummy! try it... you'll love it. :positive

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .By adding the milk a bit at a time to the corn starch, you can prevent it from balling up. In Step 2, letting it cool completely and then mixing with an egg beater will make it smooth. We are increasing the smoothness with this step so it will take longer, but you shouldn't skip it . The shiratama rice dumplings are just regular ones . Please use what you like~ . I used canned adzuki beans for the boiled adzuki beans . This is my preference . I like milk with high milk fat . It's rich See Step 6 for reference . Recipe by Lesser Panda

I made this because I had lots of tomatoes and sweet onions, but it was really tasty and the kids ate it happily. I love the dressing as it is so versatile and can be used in lots of different recipes.The dressing is flavoured strongly to go with the lightly flavoured chicken.This dressing not only goes well with steamed chicken, but fish and raw vegetables too! Recipe by Rerere3brothers

Traditional red beans and rice. Classic Cajun dish traditionally served on Mondays... Which was because ladies let the beans simmer all day while doing laundry.THIS WILL TAKE ALL DAY, but it’s worth it! You can do some prep that will save you some time. It takes about 5hrs to COOK but the prep (chopping and bean soak) takes about an hour.Start 10am if you’ve done zero prep.Start at noon if you’ve prepped the beans and chopped the veggies and andouille sausage.This freezes really well, so it’s a great dish to make a double-batch and freeze in smaller containers for several later meals.

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

This is one of the series of "I can eat many bowls of rice with this!"Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal!The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" .It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi

I had frozen veggies that was nearing its expiration date, so I mixed them together and made this.I just defrosted frozen edamame beans and corn, so you don't need to use heat. Recipe by Marrietty

A nice tangy cheesy taste on the side of your plate. Have it with anything really. 😊

This savory dish is a comfort food for many Japanese people.Every family has the different recipe, and today, I am showing you my mom's recipe.Not difficult to make. Simple, and good.You can use either pork or beef, but my mom's recipe is with pork :)

I don't like soggy chicken so I don't cook my chicken in flour like most traditional recipes. I sear it so it can get nice and crispy then once the chicken is finished baking I pour the gravy all over. So delicious! This recipe pairs so well with healthy baby bok choy. For more recipes check out my food blog @ whiskitrealgud.com

Fresh corn is making its appearance at the markets now. It's delicious simply boiled, but it does get stuck between your teeth . I wondered if it would be easier to eat mixed in with rice, while capturing the umami of the corn - so I made a takikomi gohan (rice cooked with other ingredients) using corn. I added edamame too for color.Taste the rice when it's finished cooking, and add some salt if you think it's needed.Just a tiny bit of butter is added, so you can serve this rice with fish, meat or whatever you like. Recipe by Komomomomo

I once heard that curd can be made with any citrus fruit and not just lemons, so I modified the recipe I got for lemon curd. I like the flavor of maple syrup and so I added it here, but it's delicious without it too. Please adjust the sweetness to your taste.The only tedious part is removing all the yuzu seeds. All that's left after that is to cut the yuzu, simmer, puree, and mix with the other ingredients. If you have the yuzu tea base already you just need to mix with the other ingredients and heat through. The curd burns easily, so make sure to cook over low heat while stirring constantly. Recipe by Recoty

My mama taught me to make this as a little girl. The whole family just LOVES it and to me its really EASY to do, and much better than store bought. It is even KID FRIENDLY!! (I do use raw onions but my kids like them but you can also split the recipe in half and use half the onion in one half and one half without. This is what I do for family events cause my dad won't eat raw onions but loves the potato salad!! This recipe is very adjustable between onions, mustard types, mayo and eggs n' taters!!) Just adjust to your family's taste buds and hopefully you and yours will love it too!!

You know that cooking hack where you turn a can of Campbell's cream of mushroom soup into a sauce? My mom used it all the time, usually to top steak (which in our house was always cooked to well-done, and really needed a sauce), and occasionally as a braise for chicken or pork chops. Well, this is a homemade version of that hack. It may read as a little fussy, especially with the making of the mushroom stock. Truth be told, I only did that because I had an extra bag of older mushrooms that weren't very appealing anymore but hadn't actually gone bad. I don't know how much they added to the dish, but I know they didn't hurt it. If you don't feel like making your own stock (and really, why would you unless you too had an extra bag of wrinkly 'shrooms lying around?), use store-bought mushroom stock instead.

With all this heat and humidity going around, it's definitely salad season! I stopped using bottled dressings years ago and never looked back.Once you have a handful of reliable recipes, and you taste the difference between the storebought stuff with all the gums, stabilizers, and preservatives needed to give it shelf life and the homemade stuff with nothing but the flavor of the oil, vinegar, and your seasonings of choice, you might not go back either. ;)

Opened my fridge and saw squash and green beans, so I sauteed them together.

'Tis fig season! :)Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.

(For me this is like my best soup 😋and to tell you the truth I don’t use any measurement my bad but that’s it so let’s dive in 🤗)

This is the best sauce for anything grilled like potatoes or vegetables. I think it'd be also great on meat.I usually make the sauce to my oven roasted butternut and oven potatoes. But I didn't have a whole picture of it, so for now I'll only share this recipe to you.

My mother makes steamed corn, and I always roast it with soy sauce. I really love that, but I wondered if it'd go with rice? I like flavored rice better than white rice. So I used a can of corn I had on hand, and added plenty of ginger to come up with this deep flavor. You don't even need a side dish!Fresh corn is in season in the summer. This is easy to make once you roast the corn - it's cheap and has a good texture. My husband had the idea of adding butter, which turned out to be delicious. Use lots of corn for a nice texture, and minced ginger for a better flavor. Helps to fight off the summer chills. Works as a main dish that doesn't need a side. Recipe by Umashinokunino junin

I love restaurant style pinto beans, this is a fun take on them. Hope you enjoy and don't be afraid to spice it up or add your own ingredients.

This is the recipe for my favourite Chinese sticky rice that my mother often makes for me. She taught me how to make it, and I was surprised to find out how easy it was.I use 2:1 ratio for the mochi rice and white rice, but you can change it to 1:1. You can also use just mochi rice.When you use only white rice, it will become normal mixed rice.Use whatever the ingredients you like!Anything works. Recipe by Nagipochi

My son is in love with Super Mario 3D, so I wanted to make a simple and cute charaben for his bento!To really make it yellow, use one whole egg plus one egg yolk, but you can also use two whole eggs if you like. That way, you won't have leftover egg whites. But, I use them for making sweets! Use a toothpick to easily cut the sliced cheese pieces. If you cut it straight from the refrigerator, it's easier. Recipe by Pyonmachato

My grandmother taught me this. I started adding in tomatoes because I love tomatoes and instead of just white vinegar I like the red wine vinegar but will use white if that is what I have

I love corn and tomatoes. I definitely love green beans mixed together I was happy with it!!