My uncle wanted to eat so I prepare it for him

Had a taste for pasta so this is my cajun spin on it. You can use any meat of preference or veggies for this dish

Love love garlic great base to add either parmesan cheese or blue cheese and use for macaroni and cheese or on steak

I got tired of pan frying white meat, so I wanted to try something different...The amount of salt in miso depends on the kind you have, so make sure to taste the sauce and adjust as necessary.If you dip bread in this sauce, it's absolutely fabulous. My husband wants to pour it over rice... Recipe by Mamiitojun

This is a great way to use extra tomatoes from the garden for those of you who don't "can to preserve".

Very tasty...can be added right to schnitzel and other breaded meat dishes and even with steak. The peppers and green onions enhance flavor. I let the sauce cook on low heat for at least 30 minutes.

This way of cooking vegetables (usually on a fireplace so they get a nice smokey taste) is really common in Northern-Eastern Spain and Southern-Eastern France. Usually eaten with bread or alone, I decided to make a twist of it.

I wanted to use the leftover turkey from Thanksgiving so I wouldn't have to throw it away. But I wanted something different.

Just an easy recipe I use for sauce when we make pizza. Makes a great dipping sauce too. It makes enough for 2-4 16" pizzas, depending how saucy you like them. For freezing it, see step 4.

Great side sauce for fries, onion rings, chix nuggets or whatever you like to dip in yer dippin' sauces. I generally associate it with Bloomin Onion Petals or Onion Rings.

I thought up this simple, easy to remember Nanban marinade recipe just after I got married.The marinade sauce is made with a soy sauce : mirin : vinegar ratio of 1:1:1 and the sake is 1/3 of that, so it's easy to remember, right!?You don't have to fry the vegetables and, if you marinate it for 15~20 minutes, it's good, so it's easy to make.It's best to use a non-stick pan.It's also great as-is when chilled. For 2 servings. Recipe by Maronkafe

A really different way to do pork - great with either rice or potatoes