Latest Recipes
Amazing Chicken Enchilada Casserole
So good!! This is something we made in my family many times while I was growing up. Over the years I have tweaked it a little.
Our Family's Light and Refreshing Coleslaw
I saw the original recipe in a cooking magazine, and then changed and adapted it to make the kind of refreshing, sour salad that I like. The cabbage will reduce in volume, so you can eat quite a lot of it! In order to enjoy the texture of the cabbage, cut it into rather thick julienne instead of shredding it very finely. Remember that the vegetables are already salted when seasoning the dressing. For 2-3 servings. Recipe by cureo
Mayonnaise Flavored Coleslaw
Coleslaw is a firm favorite in our house. This time I made it with a mayonnaise-based dressing, and it was a hit. It may be even more popular than my original recipe! I think you see this type more often at prepared food counters. Drain off any excess moisture well in Step 1. Make the dressing by chopping the onion and parsley very finely and mixing everything together with a whisk. You can also mix it in a food processor. Adjust the amount of wine vinegar used to taste. For 4 servings. Recipe by Mamemame
Macaroni Salad With Tomato Cream Sauce
I love penne with cream cheese, so I tried using cream cheese in a salad too. Take care not to burn yourself when peeling the tomatoes. If the tomatoes you have are very sour, increase the amount of sugar. For 3-4 servings. Recipe by chokomi513
Creamy Cabbage Coleslaw
I tried to mimic a store-bought dressing since it was good. If cider vinegar is not available, regular vinegar will do. The dressing blends well with the cabbage and becomes creamy. Recipe by 916banana
Iron-Rich Spinach and Hijiki Salad
I wanted to make a salad using two of my favorite foods, spinach and hijiki seaweed buds (me-hijiki), so I came up with this. You can use regular hijiki of course. I added the corn for some extra color. Please try it with your favorite vegetables. Drain any moisture from the spinach, hijiki seaweed and canned tuna before mixing them together. Adjust the amount of hijiki, corn, seasoning and ground sesame seeds to your taste. For 4 servings. Recipe by Meepurumura
Sautéed Chicken Thighs With Spinach and Cheese
I use this for bentos all the time, so I wanted to note it down Turn the heat off before adding the sliced cheese to prevent it from burning. You can leave out the corn if you like. I usually do. For 1 serving. Recipe by Mitsugashiwa