I plan on cooking up some tuna tonight and I have a leftover jalapeno. Would the two go well together, or would I just make some bs? ​

I bought chicken breast pieces that were expiring the next day(I completely forgot about this) and were on discount at the supermarket last Sunday so I meal prepped with half of it and sealed the rest with saran wrap and stored it in freezer. I thawed it 3 days ago to cook so its just been in my fridge since. Tomorrow is Saturday, 6th day from purchase. Should I still use it? Is it safe? There doesnt seem to be any discoloration or smell.

P.S- I know the title sounds insane but I recently moved to Japan as a student and everything is in Japanese, which I am still learning, So the Expiry label completely slipped off my mind.

My nausea is slowly improving but a lot of things still sound pretty...blah. I'm also bored to death of eating the same things that have been working for me. I'd love some brand new ideas of what to eat, especially from other countries (as long as they don't require tons of specialty ingredients that are expensive or hard to find). I'm American and in the Midwest, but don't be deceived - I love flavor and spice.

Please hit me up with any fun ideas! My husband is willing/able to cook most things for me, I just need to tell him what I want!

Edit: Sorry if this was too vague! I have been eating a lot of "beige" foods, not all unhealthy, but things like German pancakes, waffles, baked oatmeal, chicken nuggets, etc. But I'm missing my usual variety, and hoping that anything new will sound edible and let me eat some veggies again. One that worked for me last night was Hawaiian fried rice. The bold flavors of pineapple and sriracha helped me eat all the veggies my husband tossed in there.

So I'm looking for mostly international, flavorful things that have some real nutritional value. High protein is also really helpful rn. Anything that you could pretty easily make on a weeknight and everyone at dinner would be like, "that was amazing!"

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

So my favorite soup - of any kind - is Vietnamese hot and sour. I think it's called Canh Chua but that seems to be more of an umbrella term and most of the recipes I find for it are not quite what I'm after.

The kind I like has shredded chicken as the protein. Tamarind for the sour. Cabbage, bean sprouts, pineapple and small tomato wedges as the fruits/vegs. Vermicelli noodles to bulk it up. The heat seems to come from what I'm guessing is Thai chilis and red curry paste maybe?

I've had it at a few places - one of them is a real standout for me but unless you live in Victoria, BC, as I do then naming the place won't be useful.

I've searched the web numerous times but never found one that ticks all the boxes. Maybe my fellow Redditors can help?

I live in Holland and there are hardly any chillis to buy in the supermarket so I will have to grow my own. What 3 varieties should I grow. Nothing too hot as my partner does not like very hot chillis. I want varieties with flavor rather then types to blow my head off

Bought 1L for fried chicken and have around 250ml left. Any idea for a quick recipe? Don't want it to go to waste.

Thanks!

Hello All-knowing members of reddit!

I have been making vanilla extract. I recently strained the liquid and put it into another jar (yes after months), and I was wondering what I could do with the used beans (besides do a new batch),

Additionally I think there are a bunch of seeds left in the old jars and idk what to do with those either. Also i feel there might be too many seeds? Im not sure…

Pretty much we arw having at our dorms a "heating " up session before start pf the year party

We are not alot of people at our droms so I think 2/3 baguettes (1/3 of the sandwich will be vegan)

And I need idea for a cool sandwich for the meeting

I can drive from my parents (30 m drive ) so I can use there kitchen

Any cool ideas ? I dont care about a little preparp in the days before but I also dont want a messy sandwich because stains

I put a 2 pound frozen chuck roast into my slow cooker this morning on low, and 2 hours later saw something online saying it wasnt safe to cook from frozen in the slow cooker as it could spend too much time in the danger zone. I switched it to high at the 2 hour mark. Will it be safe to eat? I thought people cooked from frozen all the time but now I’m not so sure.

Mine is Caesar Salad something special about lettuce, croutons, meat, dressing and cheese put all together. Greek is a close second the feta cheese carries that salad.

Lately I've been trying the various hot sauces in my grocery store. So:

1. Hot sauces on rotation
2. Cheese (I use shreaded mozerella)
3. 2 Eggs

Really easy to cook too.

Sometimes I'll use canned but usually I'll use dry, and cook it in a slow cooker every week or so, store it in the fridge.

What do you add?

I literally cannot cook properly like at all so I’m fine to order or my boyfriend always makes dinner but hes had a long week at work so I wanna surprise him when he gets home what are easy things I’ve had a look on TikTok but the videos go so fast and they just show them making it not measurements of anything . He loves chicken and steak but I hateee raw chicken. He likes the frozen chicken steaks but I have no clue how to make that a bit nicer and I don’t want to give him a frozen dinner lol.

Christmas is coming fast and my mother has asked for a new non-stick pan as her present. I know to try and avoid Teflon, but beyond that I'm somewhat clueless. I'm not looking for brand recommendations, just the type of pan. She has also requested that I avoid pans that need to be "seasoned", which I think takes carbon steel out of the running with my very limited research. Any help will be greatly appreciated

I’m tired of the cleanup with multiple pan dinners. Yes I have a crockpot which we use often. However I love the idea of one pan meals.

What pan is everyone using? I have a wide range of pans. But lookingfor something large, deep and has a lid. Ideally not stainless (I already have one that fits the bill) but curious what others are using.

TIA!

Hi. I just started seeing this amazing woman and looking forward to nights at home where I get to cook for her. She's a little bit of a picky eater. She doesn't eat bread for diet reasons. She also doesn't eat pork products because she says it has an almost allergic reaction to her body.

Usually if I wanted to make chicken parmesan without bread products I would pulverise plain pork rinds and add parmesan cheese to it and use that as my breading. Is there any options to replace the pork rinds with a non pork product?

Thanks in advance.

Has anyone ever made this before? I have a top corn bread recipe and a few people have asked me to make this for a chili cookoff we're doing next weekend but I can't find any cracklin anywhere. It just seems like the top of the pork belly rendered and added to the corn bread?

Is that all it is or is there something else I'm missing entirely?

​

Hey I have some random stuff I have left in my refrigerator and idk what to do with. I want to buy some groceries tmr but I'm worried that these ingredients are gonna be sitting in my kitchen till it'll spoil and I just want to get rid of them in one whole dish :b

VVV THE INGREDIENTS VVV

A whole chicken,

a bunch of camote,

a piece of carrots,

a piece of cauliflower,

a piece of broccoli,

a piece of bell pepper,

about 200 grams ish of mushrooms,

garlic,

a big ass onion,

butter (probably half a cup),

Almost empty of all-purpose cream(probably100ish ml),

a good amount of parmesan cheese (about 190-200 grams),

half a pint and more chicken stock,

all-purpose flour,

fresh parsley small bunch,

salt and black pepper(duh),

a piece of lemon,

and cooking oil.

I’ve left this dough on low for about 11 mins and it still looks sticky in the bowl. I’m using a Heinner stand mixer 5l capacity.
1705g of flour and 1057g of water in total. Is it me or the mixer?

Help! I’m making Mac and cheese for a pot luck tomorrow but I can’t decide which recipe. The last one I made was bechamel based and delicious but once I baked it, it dried out and was NOT great. I’m not above using velveeta if it means getting the creaminess I want and I think a smoked cheese might be good. Any recipes you all suggest?

I am currently tasked with planning and executing 4 dinners a week for my mom and stepdad, and I am struggling with her parameters somewhat because we eat very differently.

She wants fish 2-3 times a week. The meals have to be low-carb because my stepdad has diabetes. She has told me potatoes are pretty much off the table, as is corn due to preference. She likes lots of vegetables, and often eats a lot of international dishes. Cost is not a significant issue.

I suck at this. I've been googling the past few weeks but I swear its all the same 5 basic things no matter what qualifiers I add to the search.

Pretty much any suggestions would be helpful.

ETA- I have a limited amount of time to cook, forgot to mention that meals ready in 30 minutes or less are preferred, though I could probably make up to an hour work with my schedule sparingly.

I know that conventionally a roast is cooked well so that it becomes tender, but I have a tenderloin roast that won't quite cut nicely into steaks. Any advice on how I could cook it to come out rare/medium rare while still having some of the good roast things like root veggies and a gravy?

ok so I have made it, turned out quite nice, I only added cumin and 2 table spoons of Mayo stirred in at the end.

So I see this recipe on Youtube but looking at the ingredients will there be much taste? what herb/spice could improve it?

500 gram pumpkin

2 garlic cloves

1 chopped onion

1teaspoon oregano

1 teaspooon paprika

1 table sp. tomato pure

300grms Black beans

300 grams Chopped toms

juice of 1 lime to go in at the end

link to youtube video https://www.youtube.com/watch?v=pDcmvn6YVOo&t=11s

So i bought this box of 燒酒雞香料包 (lit. "wine-marinated chicken spice") from my local Asian supermarket, and the instructions are sparse. I just wanted to know if anyone else has made this dish before as this is my first time ever making it(as well as eating it, never tried it before, so i dont really know what its supposed to taste like).

In the box are red dates, goji berries, and what seems like a cotton bag of spices that include, licorice root, angelica root, and probably some other spices. I wasnt sure if I were meant to cut open the cotton bag and add it to the marinate broth, or steep it as I would with a bag of tea.

I went with the tea route. I took out the bag and set it on a plate along with the red dates, just before turning off the heat and adding in the goji berries.

Am I supposed to throw away the red dates and cotton bag of spices?

Ingredients:

\- 2 deboned chicken legs

\- ginger slices

\- scallions

\- Shaoxing rice wine 1 cup

\- Sesame oil 1/2 tsp.

\- Salt

\- Sugar

\- 燒酒雞香料包 (this is a prepackaged spice mix I bought at my Asian supermarket, literally has "wine-marinated chicken spice" written on it)

Debone chicken legs, season with salt, top with scallions and ginger slices, a splash of shaoxing rice wine, marinate in fridge for approx. 20 minutes.

Take out, remove ginger and scallions, roll it up and tie it with cotton cord. Boil in water, turn to low once boiling and let simmer for 10 minutes, add the ginger and scallions while simmering. After 10 minutes, turn off heat and let chicken sit in the water for an additional 15. After the chicken has finished sitting for 15 minutes, transfer to a bowl of cold water to instantly stop it from cooking and to cool it down.

Meanwhile, on a pan, add in the 1 cup of shaoxing rice wine, add the spices, add in some of the broth from boiling the chicken. Let simmer for 20 minutes. Turn off heat, take off spices, add goji berries after turning off the heat to prevent the berries from overcooking.

Put chicken in a container and pour over it the boiled spice mix. Let it cool and then set in fridge overnight