Nona S Japanese Creamy Sesame Salad Dressing

My dad is very fond of a creamy sesame dressing found in japanese restaurant near him and has asked me if i can come up with something close to it. I tasted it, tasted it, and tasted it and came…

Nobu S Sashimi Salad

We love this recipe. It’s based on the recipe that nobu made famous at his restaurant (which i highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like…

Nobu S Asian Matsuhisa Salad Dressing

This comes from the world famous nobu restaurant. There, they serve it over a lightly seared ahi-tuna over greens salad. However, i decided to just post the dressing on its own because it is so good on so many different…

Noble House Black Vinegar Pork

This is a healthier variation of the chinese-american sweet and sour pork without the orange dye, msg and high-fructose corn syrup of the restaurant version.

No Meat Unstuffed Cabbage

So easy! Delicious sweet & sour tomato sauce poured over microwaved cabbage wedges. Very low-cal, too.

Nimrod S Baby Back Ribs

These are the best ribs i think i have ever made. They are fall off the bone tender and juicy with a tangy/spicy sauce that we loved. I started with a recipe from my weber’s big book of grilling, tweaked…

Nif S Honey Grilled Chicken Thighs

A sweet, but not too sweet, marinade with an asian twist. This marinade would work with any chicken pieces and probably pork or salmon, but i had the thighs in the fridge! Easy to put together and great with rice…

Nif S Grilled Hawaiian Chicken Skewers

This is a dish that i made up as i went along! It’s easy and uses ingredients that most of us have on hand. There is probably enough marinade for twice the amount of chicken. I wasn’t going to have…

Nif S Awesome Asian Chicken Thighs

I’m so happy that this turned out so well! I added a bunch of ingredients that sounded good and they really are good together. The skin was left on these because it crisped up nicely under the broiler. I served…

Negima Beef Scallion Rolls

The most difficult part of making negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. Maybe freezing the meat a bit first would make it easier…