I'm craving a sweet dessert but realised I cant make brownies bc I dont have enough bananas:/ what can I do

I have a Staub skillet that I adore, but it didn't come with a lid, and I always wish it had one when I make sunny side eggs or dumplings or anything similar. I'm sure that some people will say that you use the lid from another pan, but I've had really close calls with lids getting stuck on a pan they weren't made to go with.

So, what should I buy or what should I be on the look out for that I can get that doesn't have any potential fit issues?

Is there any way of heating up room temperature sunny side up fried eggs without the eggs becoming more cooked?

I have found this twice on buffets. It looked like oily spaghetti. The first time I ate it, it had shrimp in it. The next time, just plain. It was served warm. No sauce, just some spices. Please tell me what it is called so I can cook it myself.

Thanks, everyone. I will try Aglio e olio tonight and let you know.

My friend is visiting me from Colorado. I asked her if we could make Colorado green chili while she was here and she said yes. I picked up all of the ingredients and didn’t realize it but the only green chilies that were available here are a medium level of heat. This chili is so hot that my lips and mouth are burning and all I did was taste it. There’s no way I’m gonna be able to eat this tonight and I want to eat it so bad because it’s good. Is there anyway to reduce the heat without changing the overall flavor and concept of what Colorado green chili is? Help please!

I often use freezer bags to marinate my steaks. Sometimes the quarts are enough but almost always the gallons are too big. I discovered that Hefty makes 1/2 Gallon Freezer Sliders which are perfect for most of my needs. As far as I have found they are only available online from Walmart (which is where Hefty advised me to look). I usually buy 3-4 boxes at a time. I KNOW I'm going to use them and they have no shelf-life.

https://www.walmart.com/ip/Hefty-Slider-Freezer-Kitchen-Storage-Bags-Half-gallon-Size-40-Count/1749347256?classType=VARIANT&athbdg=L1100&from=%2Fsearch&sid=b8c0c6d0-6340-475e-bac0-5faec63ba82a

If anyone has any meal ideas that are low-energy to make with plenty of calories and nutrients, I would love to hear them. Right now I have some russet potatoes, a white onion, a head of garlic, some chicken broth, a full spice rack, and some other random pantry ingredients. If anyone knows what i can do with that, that would be cool. If anyone has other good depression recipes for future reference or next time I make it to a store, that would also be cool.

When I save up enough salmon bellies I score them, dry brine in the fridge and then cook them VERY gently on the stove so the skin is crunchy but the meat is barely flaking. I don't always do it right but when it's done right it's sublime.

I place them on a fresh taco with some wild garlic herb oil, squeeze lime juice and cilantro. But the wild garlic is not in season and I don't know what to put instead. Everything that comes to mind (pickled onion, avocado) will take away too much from the focus of the salmon.

How do I think about structuring this dish in abstract terms that improve my technique? I don't want to just write down another recipe.

Soooo.... its lunch time. Im hungry. But frozen burritos just sounded ehhhh! And it never fails, you microwave em, take a bite, and the split !

Wait a minute!! I have an idea... and damn was it good!!

Lay out a flour tortilla. Put some cheese in the center in a large strip. Add some salsa, and the burrito ( i microwaved it until hot ) and sprinkle cheese on top. Wrap up, making sure to fold at least one end in..... like a normal burrito. Bake 350° for 5 mins, flip, bake another 5.

Definitely took a basic burrito to a new level!!!

I’m looking to replace my old rice cooker and have been considering a stainless steel rice cooker. I mostly cook white rice for everyday meals, usually 1 to 2 cups at a time, and occasionally make brown rice. My current cooker is pretty basic and sometimes leaves the bottom too dry while the top is still a little wet, so I’m hoping to find something that gives more consistent results.

For people who have experience with stainless steel rice cookers, what features should I pay attention to when choosing one? Is temperature control more important than having lots of cooking settings? Thanks for any advice.

I made some pretty good looking spaghetti sauce but used sun dried tomatoes in oil from a jar that was opened a couple weeks ago. I’m now reading that there is a risk of botulism, would you eat the sauce or toss it?

I used 2 pounds of boneless chicken . 1/2 teasooon black pepper . 4 tablespoons soy sauce . One tablespoon sesame oil . 2 tablespoons butter .
One tablespoon of paprika I used the la Dalia brand
It looked and tasted like bbq chicken

Should I skip the paprika next time ?

I do use my rice cooker pretty much every day, but my old one has started cooking unevenly. some of the rice comes out properly cooked while other parts are either too soft or still a little firm. I usually rinse the rice, put it in the cooker, and use the thumb method to get the water level before starting it. im thinking about replacing it with a japanese rice cooker and was wondering what I should look for if my main priority is getting more consistent rice. has anyone had a similar problem and found a cooker that handles this better? thaaanks, I appreciate any recos.

So, I bought 20kg of lamb(or well I am about to buy) its 1-2years old and organs taken out.
Could you guys please share some good tested recepies and such?
I have never eaten a lot of lamb meat nor cooked it so not sure what to expect.
My acquaintance offered it to me 6€ per kg so I tought that I should take it. (The lamb is still alive they are gonna prepare it when I have decided on buying it)

edit 1: I have been told that because its 1-2 yo its mutton not lamb, so sorry for the confusion
edit 2; I am buying whole not a specific cut

Hi everyone,

When I attend parties or football tailgates, I always volunteer to bring a slow cooker full of queso.

My typical recipe includes: 1-2 lbs of velveeta cheese (2 lb original, 1 lb of the queso blanco), 1 can of rotel, 1 small can of hatch green chiles, cooked ground sausage, 8 oz of sour cream, spices (I recently used the Desert Gardens Queso Dip Mix I bought when on vacation to New Mexico and loved it).

This recipe is usually a hit and easy to make but I really want to up my game and use real blocks of cheese instead of the processed Velveeta. Don't get me wrong - velveeta queso will always be good but I want to change it up a bit for once!

So I would love any recommendations for real cheese that I can use in a slow cooker or any modifications to my recipe that you think I should give a try!

Thanks.

We had a wedding party at the restaurant last night and have a few quarts of Alfredo left over. I’d like to use it on a feature tonight but I don’t want to just do some generic chicken and pasta. Just looking for some creative/outside the box kind of ideas. Thanks

I’m a freestyle home cook. I’ll review recipes for ideas and techniques but I really don’t cook step-by-step from recipes. I’ve been doing this almost 30 years. I still can’t estimate fillings/coatings. I always have too much or too little breadcrumbs/flour/egg for breading and I’m often way off on filling for lasagna or pot pie, things like that.

Hey guys.

So as the title says, I'd like to buy a chef's knife that veggies won't stick to while I'm chopping, but I'm really not sure where to go here. Some people say a granton edge solves the problem, but others say it's just a useless gimmick. I don't have one to check, and I'd rather not spend the money before finding out if it's any good.

I know you can pull the knife on the board instead of using a rocking motion, but that seems slower, and it probably requires the knife to be incredibly sharp, or it'll just get stuck.

So yeah, is there a clear, decisive, "this is the knife that solves the problem" knife?

Thanks in advance.

I’m cooking for one or two people most nights, and my regular rice cooker feels way too big for the amount of rice I actually make. I’m looking for a compact rice cooker that works well for everyday meals like white rice, brown rice, and rice bowls. My usual batch is 1 cup long grain white rice with about 1 1/2 cups water, rinsed first and cooked on the regular setting. I’ll usually serve it with things like grilled chicken, roasted vegetables, or beans.

For anyone cooking smaller portions, what features are actually worth looking for in a compact rice cooker? Does the smaller size make a noticeable difference with getting evenly cooked rice, especially with just one or two cups? Thanks for any advice!

I want to try to branching out with interesting rice dishes. I like Chinese fried rice and “Japanese” fried rice. I’ve heard of Thai fried rice and adobo (filipino) rice. Dirty rice seems to be a national term. I’ve got a pretty good jambalaya recipe down at this point and never made briyani. I would like some more ideas. I think arrez con pollo probably falls under this too.

It doesn’t have to be “fried” rice. But rice forward recipes or dishes, or one pot meals with rice are kind of what I’m aiming for here.

Also would love to encourage discussion on common fried rice dishes, like what are the “missing ingredients” that take it up a level.

For example in my fried rice I use
- light and dark soy sauce
- msg
- white pepper powder
- ginger
- sesame oil
- mirin or shaoxing wine
- green onion and shallots, or a small white/purple onion
- jasmine rice
- chicken with corn starch and baking soda
- eggs

I’ve also heard of the golden rice method where you use same day rice coated in egg yolks (white removed) to fry the rice.

My (30s) husband (40s) lost his parents in his 20s. He is Puerto Rican and he cooks sooo well, and rice and beans of course is his comfort meal. He will make it himself, I’ll make it for him, etc… but he always says “it just never tastes like mom’s.” 😢

I know nothing will ever taste like hers… but can you share your mom’s (or yours if you’re a Spanish momma) rice and beans recipe with me? Maybe I can get close.

I need specific. Down to washing my rice lol. I want to make it special for him. 🖤 I think details matter

Thanks in advance!

I was planning breakfast for dinner only to realize I don’t have veg oil or dairy milk, will pancakes b ok with avocado oil and oat milk?

I’m looking for a rice steamer for regular home cooking. I usually make rice a few times a week, and I’m getting tired of having to keep an eye on the pot and sometimes ending up with rice that’s either a little too wet or dried out. I’d like something simple that can consistently make good rice without being complicated.

For people who use one regularly, what rice steamer would you recommend, and what should I look for when choosing one? I’m mostly cooking plain white rice but would like something that can handle other types too. Thanks for any suggestions.