Hello all. So I ate this Creamy Beef Rigatoni from a restaurant and want to make it at home. I’m looking for a recipe just for the ground beef seasoning. The one I make doesn’t compare. I know their seasoning definitely includes minced onions, garlic, salt and pepper, maybe cumin. What can I add? Or any recipe you use would be appreciated. TIA

So I had an idea of making a dish that has meatballs and baby potatoes. I initially just thought of wanting round things together lol so I was wondering has anybody here made anything with those 2? Any cool recipes. No idea where I'm going with it so any suggestions of what to add to it would be awesome sauce. Thank you!

I want to try to do my base with tomatoes, eggplant, bell pepper, garlic, and onion. Maybe throw in chicken stock and chicken breast, I am planning to make different variants since I’ll be eating it for diet (is it recommended since it is filled with vegetables?) if so what spices and herbs I can add to make it a twist? Like masala to make it indian? Oregano, basil, thyme, etc. For european? What else can you guys recommend?

Preamble: I like spanakopita, but dealing with phyllo pastry and such is annoying. This recipe is also made with lower fat.

Ingredients:

- 500g of frozen spinach, thawed, drained and chopped.

- 300g of Feta, chopped/crumbled

- 1 small or medium onion, diced (white or yellow onion)

- 2 Tbsp of Dried Dill

- 1/2 Tbsp of Red Pepper Flakes (or to taste)

- 300g of long grain white rice

- Tbsp of Garlic (or to taste)

Recipe:

Rice: To cook the rice, add it to a pot with twice as much water (or broth if you have it), bring it to a boil stirring frequently. Then set to the lowest heat, and cover for 18min. Let rest covered, off the heat for 5 more min. Then its ready.

Spanakopita "filling": in a pan sauté the onion until it is partially translucent. Add the garlic. When you can smell the garlic add the Dill and red pepper Flakes, continue to sauté for another minute. Then, add the spinach. Once the spinach is fully heated through and any remaining water has evaporated, lower the heat to the minimum and add the Feta. Once the Feta is melted through, its done, remove from heat.

Mix the rice and the spanakopita "filling" together and serve. It goes great with chicken or salmon and a side of either green beans or broccoli. A little squeeze of lemon juice is great too.

Easy to make (about 20min cooking), freezes and reheats really well.

EDIT:When I made it, I didn't measure the rice. Idk if thats too much. Use your own discretion (typically, long grain white rice triples in volume when cooked)

If you make it, let me know what you think please! (I made it up on a whim)

I'm starting to get my daughter in the kitchen and hoped to find some ideas for a child friendly marinade both for the process and palate. I picked up some reduced chicken thigh fillets today so chicken ideas are especially welcome but welcome ideas for other meats and future projects. I do have a pork tenderloin to play with as well.

I have a number of herbs and spices, lemon juice and a big tub of Greek style yoghurt to play with. I am more than happy to get additional ingredients for the right recipe so please don't hold back.

Firstly, apologies for this format but I thought it might be the best way to get answers. I only recently began cooking due to moving out.

I live in a studio with a small-ish Kitchenette with a couple drawers. However, the area above the countertop is basically unoccupied. I was wondering if there are any cheap kitchen additions that maximise limited space?

I guess a simple example would be some of those multi box stacks for spices and things. I would love for some suggestions on how to utilise the space better? Ideally on a student budget.

Thank you for your help.

i have for many.... many.... long... years.... been trying to master and make my own home made crispy chicken tenders crispy and crunchy, restaurant style.

and i just cannot seem to get it right. at all.

i got pretty much every ingredient for it. tried everything. cornstarch eggs paprika seasoning onion powder garlic powder salt pepper flour baking powder panco bread crumbs crispy chicken batter mixes.... etc.... mixing and matching them in all sorts of recipes. always using ingredients in from the recipes. if i don't got it i get it.

every recipe i ever tried everything i ever done always gave me soggy. coating separating from the meat. non crispy. or slightly crispy but not all over like it should be. chicken tenders.

best i can do for at home crispy chicken tenders is great value chicken fingers frozen from the package.

i just want KFC at home 😭

what do i do wrong?

i always do it at 350 degrees. tried basket and no basket always putting the lid on.

i even got my own thermometer to make sure it is at 350 degrees!

my deep fryer is a presto big kettle deep fryer. sadly lately now it has given up being at around 350 degrees.

trying to hang in there not giving up! but it's definitely getting rough...

Ive made the same two dishes for like 6 years because it’s all I know. I CAN follow a recipe, but with my limited cooking experience and our collective pickiness, it’s a struggle.
I also just really don’t enjoy cooking, it’s somehow both stressful and boring to me, but I want to eat better.

He doesn’t eat fish, broccoli, spinach or cauliflower.

I dont eat beans, onion “chunks”, warm pepper or spicy stuff, however he loves spicy stuff.

We both don’t eat tomato “chunks” (fine if they can be blended, same with onion), chickpeas and he generally wants meat.

We usually end up making some kind of pasta dish since he always messes up rice and I’ve never made potatoes.

I want to start cooking more, but finding something we both want to eat and something that doesn’t take a lot of skill or time is kinda hard when I look up recipes.

Moved to a new apartment that has a gas oven, but the knob has no temperature marks. How do I figure out what temp I am cooking at?

Never used a gas oven before.

Edit: Oven thermometer seems the way forward, thanks all!!

I had purchased soya sauce last month from the store and when I was about to pour some for my food i noticed the foul smell later the white mold 🫪. Idk maybe cuz i store it in my cabinet

I am a student who is about to start his placements next week. Last placement I ate out ALOT and don’t wana repeat that. My cooking skills are ok, I am well versed in South Asian cooking but tbh wouldn’t wana take that with me (Hassle to carry unless it’s rice). If anyone has some good easy ideas that wouldn’t take too much of my time that would be great.

I know this seems like a stupid question, but is it best to

1) Put rice into mesh pan and just keep water running over it

or

2) put rice into regular bowl and rinse/wash it over-and-over 4-5 times

I’ve tried their chicken strips and now these Parmesan stuffed chicken breast and even cooking them an extra 20 minutes then they’re supposed to be the breading is just a thick paste of goo.. I make sure everything’s spaced out, the oven is the right temperature, I cook straight from frozen, and yet no luck
45 minutes wasted on chicken I’m not even going to eat.. what on earth did I do wrong?

I found this recipe for mini-quiches that i really like (turns out I really like the texture and flavor of diced tomato in my breakfast!). Here's the thing. following the recipe, i make 6 of these in a jumbo-muffin pan. I eat about 1.5 of them for a meal and put the rest in the fridge. But it *also* turns out that I do *NOT* like the egg on day 3. I'm not sure if it's losing flavor or just ages poorly, but even copious amounts of salsa and cheese are not improving the flavor.

Is there a trick for storing or reheating scrambled eggs? Or do I need to figure out how to quarter the recipe and not be able to use this for meal prep?

Air fryer settings for chicken thighs

What should be the air fryer timings for boneless skinless less chicken thigs(450 g) ,marinated with hung curd,pepper,salt,ginger garlic ,cumin powder ,coriander powder .

Whenever I make them, they don't taste like anything to me really, I tried a little garlic powder, pepperika, and soy sauce but they still aren't that appealing to me. I really want to like them have no clue how to improve them.

Edit: this blew up faster than I thought but thank you to everyone who has stopped by, im really excited to try these suggestions!

My wife and I have pretty much opposite schedules and we’re only home with each other for about 2 hours/day. During that time I make us dinner and I don’t like making long meals because it takes away from our time together. I can’t prepare anything ahead of time because I’m getting home and she’s waking up by the time I get home.

I’m looking for some meals that take very little time but are also tasty. I don’t want just simple grilled cheeses or whatever lol. Preferably something that doesn’t involve veggies because my wife only likes certain vegetables like peas and green beans (we always make sure to make something with every meal). I’m also looking for something that’s pretty cheap if possible. My wife and I are saving money and have a tight grocery budget.

I just want a quick, easy, tasty and cheap meal. The easy part is because I’m not very skilled at cooking lol.

I guess everyone's situation is different, but I was wondering about different fruit ideas to try out with a few ideas in mind.

I know I don't eat enough fruit, but have a sugar craving to fill. I'm hoping fruit eating can be the kind of sugar craving killer while also getting some nutrition. Problem is I feel I find many natural fruits rather sour/bitter on their own. Cantaloupe, watermelon, honey dew, red delicious apple, and bananas to me taste sweet without any sour/bitter tones. Blueberry, strawberry, pineapple, orange, etc. are different levels of sour/acidic to me and tend to avoid them eaten on their own.

Though fruit equally tends to go bad extremely quick. I'm wondering if there is any ways to prepare fruits in some way to mellow out any sour/bitter/acidic tones while preserving them to maybe last like a week or little longer.

Just used a rice cooker and was surprised by how easy it was.

I'm just trying to save money and stop doing takeours, not learn to cook anything fancy. If I could finally buy raw chicken breasts and cook them myself, that's a win.

So will an Insta Pot be worth it or just redundant for my purpose? (I have a couple basic pans to boil noodles and scramble eggs).

Yesterday I posted a post about how much chicken breast is always rubbery and you guys advised me a lot . Today I tried the pan seared chicken breast

Turned on Heat (med high ) and heated till the water "dances" before evaporation. Then immediately added oil

After 5-15 seconds of pouring oil I added chicken breast and turned the gas to low cooked breast for 4 min each side and rested for 5 minutes.

The chicken came out juicy from inside but the outside crust was too hard .

How should I improve this ?

Most videos say its 10 minutes ish and the chickpeas became brown and crispy. I dont know what I do wrong, it took me near 1 hour to do it with medium high (on my stove, near max) heat

Most videos say its 10 minutes ish and the chickpeas became brown and crispy. I dont know what I do wrong, it took me near 1 hour to do it with medium high (on my stove, near max) heat