In a large pan over medium-high heat, add a little cooking oil followed by the sliced onions and Spam. Cook for 3-5 minutes, until the onions start to brown.
Then add all the sliced cabbage to the pan. Stir to mix evenly. Add a about a 1/2 cup of water followed by the shoyu.
Keep cooking till the cabbage is tender, for about another 5-10 minutes. Enjoy.
Print Recipe
Preheat oven to 400 degrees. Mix all the ingredients up good, in a bowl. Mound high in six cupcake cups, sprinkle with remaining Parmesan and bake for about 30 minutes. Enjoy.
Print Recipe
Cut the meat into very thin slices (ask butcher if they can cut the meat into thin slices about 1/4 inch thick). If using chicken, flatten it out a bit by using a mallet.
Combine the shoyu, water, sugar, and garlic; mix well until sugar has dissolved. Add meat to the marinade and cover with a plastic wrap or towel. Let it marinade in the fridge for 1-2 hours.
After the meat has marinated, whisk eggs in a large bowl. Add enough flour to a plate to dredge the meat in.
Heat and oil a non stick pan over medium heat. Dredge the meat first in flour, then cover it in the whisked eggs. Quickly transfer the meat to the pan. Repeat the same process until the pan is slightly full.
Cook the meat for 1-2 minutes or until the bottom becomes lightly golden brown. Flip and cook for another 1-2 minutes. Remove from the pan after all sides have been cooked.
Dipping Sauce:
Combine shoyu, rice vinegar, sesame oil, and two pinches of red pepper flakes or replace the pepper for gochujang or chili oil. Whisk to combine.
Serve:
Cut meat into thin strips and serve with dipping sauce on the side. If you made a large batch, you can freeze it for up to one month. When serving it again, defrost then pan fry it again with some oil to reheat. Enjoy!
RC: Tani Nakamitsu
Print Recipe
Preheat the oven to 375 degrees.
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat and season with salt, pepper, garlic powder, and Italian seasoning.
Lightly grease a glass baking dish. Spread the dough pieces evenly over the bottom.
Spoon pizza sauce over the dough, spreading it gently.
Add the cooked ground beef evenly on top, followed by pepperoni and any optional meats.
Sprinkle mozzarella cheese generously over the entire dish.
Bake uncovered for 30–35 minutes, until the cheese is melted and bubbly and the dough is fully cooked.
Let rest for a few minutes before serving, enjoy.
RC: Toto B.
Print Recipe
- cook chopped bacon until crispy. Remove from pot and set aside. Drain out the oil leaving 1 tbsp. behind
- Cook ground Italian sausage. Remove from pot and set aside. Remove oil leaving 1 tbsp behind.
- Sauté onions and minced garlic. Cook for 1 minute or until translucent
- Add in water, chicken bouillon, and black pepper. Cook on high and bring to a boil.
- Add in potatoes and cook until fork tender
- Reduce heat to medium and add in heavy cream, ground sausage &, bacon. Let simmer for about 5 minutes. Then add in kale and let that cook for about 2 minutes or until kale is softened
- *add in cornstarch slurry for thicker soup if needed
RC: IG page of life.with.jaycie
Print Recipe