Creamy, dreamy, and loaded with veggies — this white sauce pasta is comfort in a bowl! Perfect for a cozy lunch or dinner.

One of my favorite Mexican dishes. Served with rice and refried beans. I top with the usual suspects, sour cream and guacamole. ( I make 2 different versions of these burritos. 1 is this and the other one is a browner version with homemade sauce which I will post at a later time)

Hello Allthecooks,My First 2018 Dish ,After All Heavy Meals During Holidays ,Making Do With A Light And Easy Simple Canned Food Dish ( RugenFisch Brand)

I am introducing Genghis Khan Sauce using apples because the ingredients associated with Toyohira ward's characters "Corin" and　”Me-tan".The sweetness and soueness of the apple creates a rich taste.Heat the oil in a frying pan, cook the lamb meat and vegetables and season it with the sauce.You can marinate the lamb meat in the sauce or dip the cooked meat in it.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

This one is very close to the fried chicken recipe my dad (he is the professional chef) cooked for us at home in Hokkaido but I added some twists 💕to it.

This comforting and easy vegan dinner brings together soft gnocchi and crispy tofu in a creamy tomato-based sauce. Simple ingredients, quick preparation, and rich flavor — perfect for cozy weeknights or a meatless meal everyone will love!

I like to make the tomato meat sauce in the morning so that the sauces settle down nicely.

Japanese-style "Tofu Hamburg" is a refreshing twist on hamburg steak, topped with grated daikon radish and tangy ponzu sauce. Healthy and balanced with tofu and pork, it’s quick to prepare, easy to digest, and perfect year-round for all ages.#Japanesefood #Japanesecuisine #washoku #CA2025 #easyrecipe

This dish is a pork loin pounded and breaded with panko bread crumbs to give the pork a little crunch. Then it is covered in a great mushroom cream sauce with a jalapeño to give it a little kick.

While items like bulgogi, bibim bap, and japchae have become quite familiar to Korean food lovers here in the States, there is a lesser known subsection of Korean cuisine that is quite popular with Koreans everywhere: Chinese-Korean.And one of the most popular dishes from Chinese-Korean cuisine is a noodle dish called jjajang myun, literally black bean paste (jjajang) noodles (myun).It's many a Korean kid's spaghetti, and I ate it all the time when I was little.Black bean paste in both Chinese and Korean cuisines has a very salty, nutty, toasty, deep, rich umami to it, and though it looks and tastes a little intimidating right out of the jar, it's delicious when used in the right quantities and mellowed by other ingredients and cooking techniques.In this dish, it's mixed with sauteed pork, onions, carrots, zucchini, and potatoes in a deliciously savory sauce served over noodles.When I don't have chow mein noodles on hand, I serve the sauce over spaghetti noodles cooked 3 or 4 minutes past al dente to mimic the softer texture of chow mein noodles. Rice is also commonly used in lieu of noodles in many Korean households, but in that case, you'd call it jjajang bap (bap meaning rice) instead of jjajang myun.Julienned cucumbers are a typical garnish to add refreshing crunch, and kimchi and dakuang (a sweet-salty pickled daikon) are usually served on the side.

Particular to Switzerland, Germany, France and Austria.lecker!!!

This tofu dressing also goes well with green leafy vegetables, green beans or seasonal vegetables. Adding for example, kamaboko, a kind of fish cake, or crispy bacon, tuna etc. gives the dish a deeper flavor. According to the size and moisture of tofu, adjust the taste.