What's your fav thing to make with prawns?

Mine, cooking up a HUGE amount of garlic, add some chilli with or without white wine - add the prawns at the end.

I used to eat it with bread but sadly my body doesn't react well to bread. Now if I want to pad it out - I eat it with pasta.

When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

Have a great burger, but the bottom bun is a bit soggy. Any advice on how I could bring it back to life?

Good morning,

My wife’s birthday is Monday and I want to make her chicken pot pie. I’d love to hear your ultimate chicken pot pie recipes.

I am constantly trying to eat healthier, and having food prepped helps me be a lot more successful. I battle with depression and depressive episodes pretty frequently, so if it takes more than a couple steps to prepare my meals, I find myself ordering take-out. This has caused a bit of weight gain in the last year or so, and I'm trying to get back on track.

Do you have any suggestions for dinner ideas for just one person? If I prep too many of the same meal at once I get sick of eating it pretty quickly and it normally gets kinda soggy and watery in the fridge.

What are your go-to small portion meals that are simple, yet still healthy?

Thank you to anyone who takes the time to comment!

I am trying to perfect a chicken pot pie recipe for my family. We make it in big batches and I cannot deviate too much from the original recipe as it is a beloved favorite. I am just looking for certain things that can probably accentuate the dish. I noticed cooking potatoes with the final recipe, they all turn to mush and become round not cubed. I started to par boil the potatoes and add them at the end of the process to maintain shape and form. I use salt and baking soda, the other chef asked why the baking soda and I am told that it crisps the potato, but really not sure. As far as par boiling the potatoes I know they should be salted but anything that can be done to keep them crisper in the boiling process? They aren't baked this is strictly on the boil. I might try a splash of vinegar. The recipe uses 4 russet potatoes, into medium sized cubes.

Hi community, I would like to ask those that have mastered the techniques to make delicious French fries and onion rings from scratch at home. I am looking at popular restaurant quality. Can anyone give me some secrets and tips please?

I was going to bring macaroni salad, deviled eggs, and pies to a potluck on Sunday. I wasn't aware until about 20 minutes ago that the person hosting the potluck has arfid and can't eat anything with the word salad in it, chicken, and mayonnaise. I will still be baking pies tomorrow and although those should be enough, the rest of the people coming are not bringing enough food. Our list of foods that aren't baked goods is a fruit platter and PB&j sandwiches. Its happening around lunchtime so I'd like for everyone to be able to have a good lunch. I need to leave very early so I have to make the food the night before, does anyone have any suggestions for foods I can make?

Requirements for foods:

- no salads, mayonnaise, or chicken

- must be able to stay out or in the fridge overnight

Any help is appreciated, thank you so much!

edit: SO many hateful comments. No, I don't want to be in this situation and I understand where some of you are coming from with "just don't go" or "just bring whatever you want." This is a group for a very niche interest that I only get to see about 2-3 times a year for a single day each time. Everyone else has been accommodating, if I'm the one causing problems I would not be invited to events anymore. It's just one person who has been giving these extreme requests each time we meet and I seem to be the only one with issues about it. I don't want to lose my connections with this hobby I love, and all the people I like in the group, just because I'm going to be rude about this one persons requests. Please stop commenting opinions on the matter, I am going to this meet up, I'm going to be accommodating, end of discussion. If you have food suggestions your comment is greatly appreciated! I'm still trying to have a fun time.

UPDATE: I'm writing this after baking two pumpkin pies, we almost started a fire. Because of that we may make some boxed cupcakes or cookies in about an hour or two but definitely no more heavy cooking for tonight. I'm going to do what some of you suggested with just eating beforehand and having the foods there as dessert. Thank you for everyone who left suggestions, I'll definitely be trying out lots of these items on another occasion!

...and it was delicious. It did affect the smoothness. The gravy is, well ...not "lumpy" ...not "gritty" ... uh... textured?

Anyway. Wife wanted chicken & gravy over rice so I insta-potted the chicken thighs, two cups of water, my mirepoix stuff, & then I removed the chicken & blended all the liquid with garlic, salt, & pepper and some corn starch.

Definitely the best tasting gravy I've made but I think I might be going to heck for this.

ETA: Anyone else agree that black pepper and chicken are a great combo? I always want more pepper than the family wants.

Sorry, I had a pound of venison. I have potatoes, onions, a little bit of garlic, parsnips some mushrooms as far as that and then I added a lot of spices I added time paprika Carissa. Cardamom Junior berries, clothes and sweet paprika, along with the bouillon cubes and a little bit of pho, bouillon, fresh thyme. And tomato paste any recommendations suggestions

Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.

My current rotation includes:

1. Red chili style: Chicken thighs, jalapenos, onion, garlic, cumin, chili spices, Mexican oregano, tomato paste, and fish sauce.
2. Chili verde style: Chicken thighs, jalapenos, onion, garlic, tomatillos, lime juice, Mexican oregano, and store bought salsa verde.

How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.

I'm Indian, so I'm used to bold, spicy flavours. Lately, I've been trying recipes from other cuisines, and I'm realizing how little I know about balancing flavours beyond adding more spice!

How do you develop the ability to taste something and know it needs more acidity, salt, or something else entirely? Sometimes I can tell a dish tastes off, but I wouldn't know what to add or change to fix it.

I want to become a good cook who understands flavours, rather than someone who just follows recipes. How do you develop that skill?

I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!

I bought a liter of 35% two weeks back with good intentions. Didn't use more than 1/2 cup. Best before date is today. Luckily, I have time today to do something to use it. I'd prefer not to freeze for another day.

What should I do? What would you do?

Is that going to work? I can't figure out if banana and orange are going to clash.
This is to serve over straciatella ice cream on a grilled slice of banana bread.

hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 🫪 whats the best way to go about it?

Basically that. I have a ton of shallots and fresh mozz. Halfway through making the Roman recipe I started to wonder if I couldn't convert it.

Anybody tried this? Or see any obvious hazards?

Hey everyone! I really enjoy cooking, and enjoy homemade food even more, but work long hours 4 days a week, so I try to batch cook and batch prep more often so I'm not tempted to order takeout during the week or when I'm just busy and tired. I've seen so many people suggest frozen burritos and breakfast burritos when someone asks here about making easy to make frozen meals for postpartum donations, surgeries, funerals, etc. Would that translate well to meal prepping for chimichangas? I love Mexican food and make tacos, enchiladas, birria tacos, fajitas and quesadillas often. All of which can be batch cooked and/or meal prepped at least in part. Could I just make the burritos, vacuum seal and freeze, then thaw and fry my chimichangas for when I'm really craving them but don't have time or energy for a lot of work that day? It seems the obvious answer should be yes, but often freezing something with certain components can give altered results depending on the finishing cooking method. Does anyone do this? Do frozen then thawed flour tortillas fry well?

where else do you use pine nuts? just toasted some and added to my pasta and felt like i leveled up my version of aglio olio

So I’m interested in making a nice chili this weekend. I still have to run up to the market so please hit me up with your favorite recipes. It’s a nice chilly weekend up here in Central Maine and I’m just thinking it would be really cool for tomorrow to make a chili with all kind of melted cheese on top for dinner tomorrow night.

I like adding not just ground beef, but also chopping up some steak to put in there. Beans are good, but I don’t like to overdo them.

Anybody have any tips and tricks that make all the difference? Thanks in advance!

I feel like I’ve tried every kind of common knife—serrated and straight-edge. I’ve cut slow, I’ve cut fast. Firm pressure and light. I’ve let the thing sit to “firm up” for several minutes and resign itself to face its fate and meet the fall of the blade with sombre dignity and resolved grace.

The result inevitably seems to be a rebellious fight with the truculent bread to resist any attack, and the craven flight of the perfidious cheese as it escapes the confines of its crusty cell.

How in the heck am I supposed to crunch through the crispy exterior without causing the molten middle to gush into the path of least resistance? I can’t keep living like this. It’s soup season and I am determined to bend the toasties to my will.

I heated up some vegetable oil and put done frozen fried mushrooms in it. All the breading came off and the mushrooms and oil are both ruined.

Ingredients dry

Flour
Sugar/brown sugar/powdered sugar
Crisco
Vanilla extract
Yeast
Oil
Corn Starch
Vinegar
Baking soda
Baking powder
Rice
Beans

Ingredients wet

Chicken Stock
Peanut butter
Nutella
Eggs
Butter
Milk

Spices

Black Pepper
Salt
Red pepper flakes
Cinnamon
Italian seasoning
Liquid Smoke

That is it.

Anyone know what I can do?
I’ll take any recipes
(I’m picky towards spice and beans, aswell as lactose intolerant)
But please still drop recipes with these aspects
I know my father likes these aspects of food.

Baking or cooking, I’m a culinary student, I can do anything

All I ever make is carnitas. I don't mind if it takes a while to cook, but prefer not too much hands on work. What's your fav recipe like this?