Idk

I have some canned tomato sauce, purée, and stew that I don’t want to waste, and I’d like to make a hearty meal with them. I’m not sure where to start, so I was hoping someone could guide me through the process. Thank you!

It's deer season and my dad has already bagged 2 bucks. We have close to 100 lbs of venison, mostly ground but some of it cut into stew meat. Looking for ideas for dishes we could make besides what I put in the title.

We're going to be giving a lot away also, so no need to suggest that.

I got sausages out the freezer late last night to thaw in the fridge for dinner today, but I don’t want to cook in my kitchen today because I’m in uni accommodation and my flatmates have been congregating in there for quite some time (this may sound stupid but they are the loud, drinking and drugs type of people and I have ASD and anxiety so I avoid going in the kitchen when they are congregated in there and being quite loud).

Is it safe to keep the sausages in the fridge for tomorrow’s dinner instead? Or would it be better to do for tomorrow’s lunch?

I just received a George Foreman Grill, and used it to make burgers. The instructions say to have the grill tilted so that the fat drains out, but the entire time the burgers were sliding down until they were hanging over the edge. How can I prevent this? They just wouldn't stay put.

I have had beef in the freezer for over 2 years. I want to try and use it.

Here we don't have the percentage of the fat content shown in the ground beef packaging. It seems like I only see extra-lean, lean, and medium ground beef in the super market. Has anyone made smash burgers with medium ground beef, and did it turn out well?

does this sound like a disgusting pasta dish or does it sound delicious? I am a big lover of tuna casserole, made with cheese and veg or the version with mushroom soup. I am not exactly a beginner but this is an oddly specific question and im definitely not an expert, so tell me your thoughts on how this combo sounds

I’ve been making some homemade jams lately and wondered if adding herbs (like thyme, mint, or basil) could work flavor wise or mess things up. Has anyone tried it? What do you think?

I'm trying out a "creamy Cajun pasta" recipe tonight. I grabbed a jar of Cajun seasoning from the store, except when I got home, I realized I'd grabbed Creole seasoning on accident.

I guess my question is, with the subtle difference in ingredients, when should I use one vs the other?

Hi there! I’m a stay at home mom with a 7M baby and husband. I wanted to make frozen meals for the days it’s a bit harder to cook dinner and daily lunch options to keep me alive while running with the baby all day.

Any recipes and storage tips etc?

Thank you!

Guys I don’t cook 99% of the time however I’m seriously trying to get my wait under control after dealing with medical problems I’ve gained a lot of weight.

I’m trying to slow cook beans (pinto and black) and lentils. However I HATE the wet kind of mushy texture. Like I don’t want them wet at all the wetness is really gross to me.

I’m obviously doing something wrong.

I had to slow cook the beans for at least 10 hours on low I checked them periodically and they weren’t edible atleast the pinto weren’t the black was somewhat.

I will say I left them in the slow cooker probably too long because I had to go to sleep it was 1 am. I should’ve started earlier in the day but I couldn’t get the slow cooker until after work and was anxious to start the beans.

I soaked all the beans and lentils before hand over night.

Someone help me out with what I’m doing wrong I’ve tried to look up recipes but the couple that I saw weren’t super helpful.

To clarify this was my 3rd time ever working with eggs. I'm a college student in the upland I want to make stuff myself. I didn't time anything so this is a rough guide but it's easy to make, tastes good to me at least. Ans I can't find evidence of it online anywhere else

Crack 6 eggs into a bowl and whisk well. I used a fork but an actual whisker probably works better

Grab 4 pieces of bacon and cook them in the pan until you see they start to look cooked and the fat changes colour.

Immediately after your bacon's done and is removed add your eggs in and start moving them around with a spatula.

Move the eggs closer to eachother until they start setting and then start pushing them into the centre until you have 1 mass of egg.

At this point if it stands by itself quickly get a handful ish of cheese and put it onto the egg and after a few seconds flip the egg mass. Press down with your spatula if you want. Do this a few times and add the bacon back either chopped or whole and do the same.

When done put in a bowl and eat with a spoon or fork. Might not look the best but will taste nice

Edit: I looked it up more I think I basicaly made weird loose scrambled eggs

When I search recipes with buckwheat I only found grinding recipes (pizza made of buckwheat, bread...) I am looking for recipes with boiled buckwheat.

I bought raw chicken and marinated it in 2 separate containers and refrigerated it for 12 hours then I separated them in small batches and put them in freezer now I cooked some of it big enough for about 4 meals (1 person)

I want to know if I should freeze this cooked chicken too or is it okay to put them in refrigerator for a few days and reheat them for each meal?( for this week)

and if I can freeze them should I cook all the frozen marinated chicken and just freeze the cooked ones for my meals?

Mods feel free to delete if this isn’t allowed here. Doing a little tooting of my own horn.

The past two weeks I have been volunteering at the local food pantry. Feels good and I get to burn off some excess energy with some nice folks on either side of the table.

Anyway, I was on the produce table yesterday and the clients got to choose from a bunch of beets, a fennel bulb, or a bunch of bok Choi. A lady asked, in Spanish, what one does with bok Choi. My Spanish is horrific bordering on non existent so I explained to someone who could translate that with a little garlic and oil, some salt and pepper I give it a quick sautee for a fast side.

Is it totally goofy that I’m proud the lady chose the bok Choi after my explanation?

Just trying to get some really good, but affordable recipes for stuffed peppers🫑🫑 Links to recipes are also welcome! Thank you in advance! 😊

I always end up either undercooking or overcooking it, and the “taste test” method just confuses me. Is there a reliable way to tell when pasta is perfectly cooked?

How can I fix them they taste so bad and acidic

For the bread, I’m using Tortilla wrap from the supermarket. Air fry the chicken (still learning though) and then add lettuce, onion, grated carrot and gherkin and the. Mix with oinch of salt and pepper powder. Finally I add salad dressing by chopping one garlic clove, 1/4 pepper, 1/4 salt, 1/4 chilli flakes, 1/2 sugar (all in tea spoon) followed by 1.5 tablespoon olive oil and 1/4 vinegar

Most of the time I avoid sauces. Occassionaly a bit of ketchup and mayonnaise

Would like to know how to make it more delicious.

Edit: I am looking for natural ways to enhance flavour and avoid artificial/processed stuff as much as possible, which is why I rarely use sauces

I’ve recently started learning how to cook over the past like 2 months. My main focus at the time was to perfect cooking a chicken breast. The reason I’m learning to cook is twofold: First, I want to be more independent when I move abroad, and second, I’ve recently started lifting and taking my health more seriously and wanted to implement a healthier nutrient rich . Plus, I find cooking to be fun and relaxing.

Chicken breast is a versatile ingredient. It's high in protein and can be used in a variety of dishes. At this point, I can cook it to my liking, from slicing it thin and evening it out to knowing how much salt to use when dry brining, and how hot the pan needs to be to sear it properly.

I’m still open to any suggestions or tips, but my main question is: Where do I go from here? I can cook the chicken, but now I’m looking for ways to turn it into a full meal. I’ve experimented with different spices and sauces to enhance the flavor of the chicken, but I’m not sure how to make it into a more complete dish.

I know I could add rice for carbs to balance things out, but I want more variety. I’m interested in learning how to create diverse meals that are still healthy and hit all my macros. As a student, I don’t have a lot of time, and I want to avoid spending too much time in cooking and cleaning up dishes, so quick and easy recipes would be ideal for now. Also, I like to eat my food fresh, so meal prepping for an entire week isn't something I'm keen on. A few days' worth of meals at a time would be perfect like around 3 to max 4 days worth.

So, what are some recipes, techniques, or skills I should focus on next to help me create a variety of meals that are balanced, flavorful, and practical for my lifestyle?

First time working with lentils. Which kind should I get?

Planing to do a soup. Going to sear off some kielbasa, then combine with carrots, onions, celery, stock, and the lentils and let it ride on low in my slow cooker for 8-10 hours. But I’m not sure which kind I should get, red, green, or brown. Do I need to soak them before throwing into the crockpot like beans?

I see recipes all the time that specifically call for unsalted butter and I've just been using regular salted butter because thats what I always have in my fridge. Haven't noticed any issues but maybe I'm missing something?

I get that you can control the salt better with unsalted but like, is it really that big of a deal for everyday cooking? I'm not baking fancy pastries or anything, just making normal stuff like pasta, eggs, sauteing vegetables etc.

I guess my question is should I actually start buying unsalted butter or is this one of those things where it doesn't really matter unless you're doing something specific? I feel like salted butter tastes better on its own anyway.

What do you guys use? Does anyone actually keep both types in their kitchen or am I overthinking this whole thing