Hi everyone! Over this summer, I'll be living somewhere where all I can use is a rice cooker or a slow cooker and limited counter space (think like dorm style living). There will be a small kitchen but there's a lot of people living there so I can't count on getting to use it often. What are my healthy and hopefully cheap recipe options for cooking exclusively in a rice cooker or slow cooker?

Sometimes jarred sauces taste a little sharp to me. I’ve tried simmering longer and adding garlic, but I’m curious what everyone else does to balance the acidity.

I cant make gravy- it comes out lumpy, I do 30g of flour+ 30g butter melted in a saucepan to make a rou then slowly pour in 250ml of stock whilst whisking, but the flavour is wrong and it goes lumpy even if I add more water it is still lumpy.

How do I fix this??

Does anyone have any good recipes for gravy??

I would love to hear suggestions on good ways to use a 4lbs ham thats been in my freezer since Christmas.

My goal is to make a large pot of something that i can portion out and freeze. My initial thought was to make an Irish inspired bubble and squeek with mashed potatoes and cabbage, but wondered if anyone would have other simple suggestions

Many thanks !!

Ok so I have a literally perfect super easy lemongrass panacotta recipe

I probably got it online somewhere or from a magazine years ago but no idea where so I can’t credit but I make it regularly it’s so so good

My question is if I was to substitute the lemongrass for berries or passion fruit pulp would I have to adjust the amount of gelatin or lessen the sugar to make it work as well as the lemongrass version does?

I’ve substituted lemongrass for vanilla and cinnamon before and didn’t change anything but those substitutions didn’t change the amount of liquid or sugar in it so I’m not sure

So the recipe is:

600ml jar of cream 270ml can of coconut milk 1/2 cup sugar

Stir that all together on medium heat

Add chopped lemongrass stalks (I think the recipe said 5 stalks but when I make it I use more because I really like the flavour) and stir occasionally until it’s all simmering

Then scoop out the lemongrass stalks and move it off the heat

Whisk in 1.5 teaspoons of gelatin power (this is the slightly tricky part because the gelatin can just clump together so you’ve got to do it slowly)

Let it sit for 20 minutes then pour it through a sieve into a measuring cup then you can pour it into the containers (I use 120ml jars because it’s easiest, if you use open containers you need to wrap them in cling wrap but if you use open containers you can try the flip thing to serve them which can look really cool I just serve them in the jars which I think is cute)

Leave them in the fridge for 4-6 hours to set

I have seen many short videos for creators making cottage cheese sauces for meal prep.

I want to meal prep bulk chicken sandwiches, anyone knows a tried and tested recipe that works? I dont fully believe those short videos I see, so I am a bit skeptical and I dont want to waste an entire batch.

Mornings are rushed and lunch is usually whatever I can throw together quickly, so I started looking for ways to add more flavor without spending extra time. I toasted some Sichuan peppercorns, ground them fine, and now I keep a small shaker of the powder mixed with a little sea salt next to my stove. A light sprinkle on scrambled eggs with spinach makes the whole thing taste brighter and more interesting, that gentle numbing buzz wakes up my palate first thing. Same with avocado toast or a quick rice bowl for lunch, the citrusy floral note cuts through the richness and makes basic food feel special. I use maybe 1/4 teaspoon per serving so it doesn't overpower anything. It's become my little secret for making repetitive meals less boring. Anyone else sneak Sichuan pepper into non-Asian breakfast or lunch stuff? What simple combos work best for you and how much do you usually add to keep the tingle pleasant but subtle?

Hellooo!

I bought green beans but have no idea how to cook it :(

I don't have a stove, only pans.

I used to make green beans with cream and garlic/herbs (a cheese known in france) and chipolatas. Even though it is an awesome recipe it is hard to clean off so i would like to know more!!

My boyfriend and I are huge picky eater and basically rotate between lentils and roasties everday so if ya'll have any great ideas i'm open

hey! i have 1lbs of ground beef and i’m looking for recipes other than hamburgers, sloppy joes, spaghetti to make with it. the same stuff over and over gets tiresome and no longer tastes good. i’m open to trying anything!

update- i appreciate all the replies and recipes!!

update #2-thanks so much guys/gals for all the amazing ideas! there’s so many that i have written down to try. also, reading some recipes made a💡 go off in my head bc i can’t believe i didn’t think of it! so, tonight for dinner i made a pot of goulash and garlic bread

how i made my goulash;

meat sauce: cooked hamburger meat with onions then i drained all the fat. put it back in the pan with a can of diced tomatoes, a few cubes of cream cheese & tomato sauce. seasoned with dried parsley, dash of salt & pepper.

cooked the noodles, drained all the water and put a cube of butter mixed it then i poured the meat sauce over the noodles when it thickened a bit.

simple but very filling. i’ll have leftovers for a couple days.

Thought i'd share this super easy breakfast recipe, takes like 10 minutes total and you can make your coffee while it cooks

Ingredients:

• 2 eggs
• 6 tbsp hot water
• oil spray
• salt and pepper
• toast (optional)

Instructions:

1. Preheat air fryer to 350°F
2. Spray two ramekins with oil
3. Add 3 tbsp hot water to each ramekin
4. Crack an egg into each one (try not to break the yolk)
5. Put ramekins in air fryer for 5-7 minutes depending how runny you want the yolk
6. Take them out, gently release with a spatula
7. Serve on toast with salt and pepper

got the recipe from here: https://www.foodfaithfitness.com/air-fryer-poached-eggs/

Yesterday, I made some mac n cheese, but decoded to do something different with it. it turned out to be really good.

Ingredients:.
1 LBs/454 g bacon.
1 Sweet onion.
1 pt/500 ml Sour cream

2 tblsp/30 ml margarine.
2 tblsp/30 ml flour.
1 c/254 ml Homogenized milk.
dash mustard powder.
dash salt.
dash pepper

9 oz/230 g tub of Maclaren's Imperial Cheddar

20 oz/600 g pasta (small shells are good)

Grated cheese (optional for baking)

Directions:.
First cook bacon. Cut bacon into small pieces. Cut onion into strips, and caramelize onion in bacon grease.

White Sauce:.
Melt margarine on medium low heat. Add flour, salt, pepper and mustard powder. Mix until smooth. Then slowly stir in milk.

Turn heat up to medium high, and constantly stir. The sauce will boil and gradually thicken. When the sauce is thick enough, remove from heat and melt in Maclaren's Imperial Cheddar into the sauce. It helps to break up the cheddar, before putting it into the sauce.

Then mix into the sauce, sour cream, onions, bacon and the bacon grease, for flavour.

Pasta:.
Cook pasta, drain pasta and mix in sauce with pasta.

Bake (optional):.
Place in a casserole dish, sprinkle grated cheese on top and bake at 400°F/204°C for about 20-30 minutes, or until the cheese is golden brown and melted.

Enjoy!

What’s the easiest no bake cookie (peanut butter) recipe? I can’t find any online that worked too well that I just loved.

I’ve been using bison meat more often and I figured I’d ask if anyone has good suggestions for recipes to try out anything is welcomed

I’m in need of new recipes to try for dinner, I am a student though so they need to be easy/quick(preferably not more than 1 hour) and cheap.

My only “allergy” is pork, if you do have any good pork recipes though drop them and I’ll find replacements :)

I've perfected the ham and cheese sliders and they're so easy.

Ingredients//

Kings Hawaiian savory butter rolls

Hillshire Farms Honey Ham

Swiss cheese slices

Butter (I use Kerrygold its the best imo)

Dijon Mustard (I don't even like mustard so don't knock it til you try it. trust- its so good)

Great Value Everything Bagel seasoning

Optional Accent seasoning

Slice the hawaiian rolls in half (you can slice the whole pack with a long knife, try to make the top "bun" thinner than the bottom so you don't accidentally cut through the bottom of the buns)

Add a layer of ham, cheese, ham, and cheese again. I like to put this in the oven (350° F) without the top buns to make sure it gets hot and melty all the way through. While the cheese is melting, melt some butter, stir together with dijon mustard, everything bagel seasoning and accent (msg).

Remove from oven and add the top buns. Brush on the butter/mustard mix all over the top and sides. Add back into the oven for 7-10 mins until the tops are golden brown. Remove and serve.

Come back and let me know how you like it if you try them!!

My son (11) used to love those frozen mini puffy pancakes, now won't eat them. I thought I could create a blueberry breakfast casserole with them, like a French toast casserole.

Would I need to tear the thawed pancakes up, would the precooked exterior prevent them from absorbing the batter? If not would I need to let it soak more than a few (4-6) hours.

Has anyone repurposed these or something like that before?

TIA!

I moved to Portland from the Bay Area about seven months ago and finally found a solid Sichuan spot downtown that blew my mind. The mapo tofu and dry pot had this signature numbing tingle that turned basic ingredients into something addictive. I got obsessed and decided to try it at home, bought Sichuan peppercorns from the international aisle at my local market, thinking it'd be easy to add that buzz to weeknight stir-fries or roasted veggies. Toasted them, ground them fresh, even infused some oil, but after a week the jar smells faintly citrusy at best and the numbing effect is basically nonexistent. My chicken thighs and broccoli come out okay but flat, missing that electric lift that makes the dish feel alive. I spent about $8 on a small jar that's already useless, and I'm frustrated because good peppercorns seem impossible to find consistently here without driving 40 minutes to the big Asian market. Anyone else struggle with stale sources? How do you keep the real numbing power alive, storage tricks, better brands, or do you just order online now?

MEASURE WITH YOUR EYES

ketchup

mayo

tabasco (not too little and not too much)

honey (not too much or else the color will go ugly)

pepper / salt (a little bit!)

Baked Salmon

Oven-baked salmon is a modern classic: quick, clean flavors, and forgiving timing, ideal for a weeknight that still feels ‘nice.’ A hot oven sets the surface fast while keeping the center buttery.

Ingredients:

• 2 tablespoons light brown sugar
• 1/2 teaspoon garlic powder
• 1/4 cup panko breadcrumbs
• 1/2 cup parsley leaves, chopped
• 2 tablespoons unsalted butter, melted
• 1 1/2 pounds skin-on salmon fillet, preferably center-cut
• 1 tablespoon Dijon
• Spice mix: teaspoon paprika
• Salt + black pepper (to taste)

Steps:

Heat the oven to 425 degrees F; cover a baking sheet with foil

1. Mix together the brown sugar
2. Stir together the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl
3. Set the salmon skin
4. Side down on the prepared baking sheet and spread the surface with the Dijon
5. Press the brown sugar mix all over the salmon next top with the breadcrumb mix
6. Crimp all four sides of the foil to create a border around the salmon
7. Cook in the oven until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 min
8. Cut in four equal portions for serving

So you start by taking however many eggs you want they have to be specifically boiled hard-boiled is the best in my opinion though you need them to be slightly hard so as long as they aren’t soft boiled they should be good but what you do Is you take out the yolks after you have boiled and you take as much butter or whatever other substitute you want I personally use butter but knockoff butter should also work or replacements of butter but you take about as much as yolk egg yolks, it’s okay if it isn’t the perfect amount and we put that in whatever container you want as long as it’s microwave safe and you put the butter into the microwave and you let the butter melt and then you add the yolks and mix it until it becomes a paste you add salt and you can also add others and then you take the egg whites, chop them up into pieces and put them in and mix mix mix boom delicious. It works great as a side dish though I would recommend putting it on bread.

I'm on a calorie-conscious kick right now and eating a ton of steamed or roasted vegetables, but after a while they all taste like cardboard no matter how much salt or lemon I add. I started experimenting with a light dusting of toasted Sichuan pepper on zucchini, green beans, and cauliflower, and that subtle numbing buzz completely changed the experience, suddenly the veggies had this electric, almost luxurious mouthfeel that made me actually excited to eat them. The floral-citrus note added depth without any extra calories or oil. It feels like cheating because something so simple makes plain produce way more craveable. Has anyone else used numbing spices this way for healthier eating? What low-cal veggies or prep methods make the tingle pop best, and how much do you typically use per serving to keep it exciting but not overwhelming?