Pomo

I had some tender okra and corn, and I thought of using three types of meat: beef, pork, and chicken. That's how this recipe came about.

Made this drink I saw on Pinterest for my husband party but I added some more ingredients.

I never would have thought of such a combination but a friend cooked it and I was floored at how delicious it tasted. Recipe adopted

When I was younger, my mum used to make the most amazing meatloaf.So when I was looking in my freezer to find something to make for dinner, I saw the minced Beef and immediately thought about my childhood favourite and decided to put my own personal touch into it.Hope you enjoy.

I love beef tongue with leek-salt sauce! I used inexpensive mixed ground meat to make hamburgers using that type of sauce.If you are cooking these at a table on a griddle, make them thin and press down hard on them with a spatula, and also make them bite size. Enjoy with a squeeze of lemon on so that they taste like beef tongue.Microwaved onions won't cool down immediately, so if you complete step 1 before everything else, your workflow will go smoothly.I wanted to have the feeling of eating "meat!" so I didn't add any fillers or binders such as bread crumbs or egg. Recipe by putimiko

Simmer beef slices to create a sauce that pairs well with pasta or rice. This time, I've mixed it with macaroni for added volume.The origin of this recipe: I created a sauce by slowly cooking beef slices in tomato sauce, which goes well with both pasta and rice. Whole mushrooms are the key ingredient.

Inspired by Traci Griffin's recent recipe uploaded to my Facebook recipe page ('ChrisO's Kitchen Rules!'). Never made this dish before so I researched/ and this is what I came up with. It is PERFECT!!! Loved it and I will be doing this one again and again for sure. Can't wait to make it for my friends! Enjoy!

This came about as a result of:A. Really fancying a stew or casserole (it was a very cold day) but only having to cook for myself and not wanting to wait all bloody day.B. Having some pickled garlic and ginger I'd picked up at a French market and was starting to feel slightly guilty about not using yet.The result is this rather nice, warming dish that cost my about '£3. Bargain.NB I appreciate that the picture makes it look like a dog's dinner, I'm pretty sure this is because my phone's camera is shite and I was concentrating when I plated up (I was that hungry).

When I was thinking about how to cook the kohlrabi, Cookpad user Suzupiyo's "Asparagus Stir-Fry with Butter and Soy Sauce"came to mind. I added some garlic and used light-colored kohlrabi.The main point is to sauté it until it's browned, but it should still have that delicious crunchy texture. Recipe by meg115

This recipe is adapted from a "Leek and okara-potato gratin" recipe by chef Norio Itai that appeared in a 2006 edition of Today's Cooking magazine. When I made these they were very snack-like, and I just couldn't stop eating them!Please adjust the amount of milk added, depending on how moist the okara you have are. I used a version of okara that had the consistency of fresh breadcrumbs this time. If the okara you have are very wet, please increase the microwaving time too. Recipe by Okaraseijin

My mom made it randomly one day and I loved it!!! I redid the recipe, not exactly how she did but this is what I came up with and it was delicious! Yes we invented this recipe!

A teacher from the cafeteria in my child's nursery told me about using creamed corn in nanohana (broccolini) potage. I thought that must also work with broccoli. That's how this recipe came about.You can make broccoli-only potage using the method described in my other potage recipes, Carrot Potageor Sweet Potato Potage. I think adding creamed corn makes the soup even sweeter and easier for kids to drink. ( O ) Recipe by Erueru286