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    12 Recipes

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    This is the only recipe I ever use for my rice, and it is very similar to the way my grandmother in law makes hers. She is Hispanic and being married into the family has been a learning experience when it comes to cooking Mexican food. This is a tweaked version of several recipes I've tried, and I feel this is the closest I will get to the texture and flavor of hers. Salt and pepper are to taste, I like a to add a little extra chicken bouillon myself. I hope you enjoy, as her rice has always been known in the family as the best!

    Recipe #516331

    I got this idea from the banana pudding recipe I use (the first one that comes up when you search for it on here) and I have to say I was surprised at how delicious it came out! I had the intention of using chocolate whipped cream but my husband grabbed plain & improvising worked out well for me, but you're welcome to use chocolate whipped cream. I also was tempted to add chocolate chips but it's perfect with just the oreos :)

    Recipe #494606

    My mom used to make this hearty stew a lot when we were kids. We never measured anything, but this is pretty fool proof. It's one of those things you can just throw together pretty quickly. My mother did not add corn, but I like to as it as it adds a burst of color and flavor. You can also add spices like chili powder, and cumin if you want more of a Mexican flavor.

    Recipe #433213

    This is also from my bento book :) you can use frozen broccoli, but add it after you've had the beef cooking in all the sauce and cornstarch. That way, you don't have to worry about soggy broccoli.

    Recipe #433197

    8 Reviews |  By Cypress

    This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :)

    Recipe #432323

    My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.

    Recipe #430758

    2 Reviews |  By Cypress

    An authentic Tebasaki recipe shared by the Nagoya International Center. Tebasaki are seasoned deep-fried chicken wings and are a specialty food of the Nagoya region of Japan. Honey can also be used instead of sugar. This doesn't make too much sauce, so make extra if you'd like. Also, mirin is a rice wine similar to sake. It has a lower alcohol content and consists of 40-50% sugar. There are a few kinds but any will do, and I'm sure most places will only sell one kind if any at all.

    Recipe #426375

    I ended up changing a current recipe on here so much that I felt like it should be it's own recipe. These aren't so Italian, they're more fast food style. However you can use Italian seasoned bread crumbs instead of plain if you want them more Italian. This recipe is also easily doubled. Great with marinara sauce or ranch :)

    Recipe #426000

    3 Reviews |  By Cypress

    My fried pork chop recipe :) I came up with this after trying many recipes & not really finding the flavor I wanted for my pork chops. I will sometimes skip soaking as I don't always have time. Choose soak time wisely, as the longer they soak the harder it is to keep the breading from falling off due to excess moisture absorbed in the soaking process. I suggest boneless tho as they are easier to tenderize & will require less soak time to keep juicy. Bone in will take longer, but still work with this recipe. Parsley is optional, some people find that it burns too easily so you can omit & the flavor will not change much at all. I personally love this recipe with a side of Louisiana hot sauce for dipping, I find it compliments the flavor perfectly.

    Recipe #409747

    This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead.

    Recipe #407994

    1 Reviews |  By Cypress

    I make this for my fiance all the time because it's his favorite thing that I make for him and he's always asking for it lol. It's pretty simple, and I hope you enjoy it! Sometimes I throw in carrots and celery, as well as other veggies if available. That's up to you tho :) If you don't want as strong of a flavor, use just one teaspoon of chicken bouillon in the rice. I also like to use Campbell's cream of chicken with herbs sometimes :)

    Recipe #403074

    1 Reviews |  By Cypress

    This is more of a recipe I came across and tweaked to give it an even better flavor than before. It's similar to loaded baked potato soup, except that I don't care for sour cream or chives so I personally do not add them. However, if you would like to make it that way, I recommend a fourth cup of sour cream added in and about a fourth a cup of chives. You can tweak the amounts of those as well, based on how you liked your baked potatoes, but those amounts should give a good even flavor of everything. Please feel free to experiment with the amounts of seasonings if you'd like, but the ones provided should make it just right. I tried to write this so that even the most novice cook would have no troubles, so if you're more experienced please excuse me for pointing out the obvious at times in the directions :)

    Recipe #391835

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