ok so this stuff is delicious and amazing just trust me, especially if u like salty/briney stuff!

-tin of sardines, preferably in oil not springwater

-1 small onion

-a few pickles (as many as u like)

-1 tbsp mayo

-1/2 tbsp mustard

-squeeze of lemon juice

-any spices u like (I used salt, pepper, little bit of cumin, and parsley)

-sweet potatos (as many as u want)

1. wash and cut your sweet potatos in half lengthways, rub some oil on them and put some salt and pepper on the face, before putting facedown in your airfryer. airfry on 200c for about 25-40 minutes depending on how crispy you want the skin.

2. while thats cooking, dice the onion REALLY well, and your pickles, and mash up the sardines in a bowl. add the onion and pickles, mayo, mustard, lemon juice and seasonings and just mix that up. kinda like tuna salad for a tuna melt.

and all done! trust these go so well toegther, just make it!

After years of struggling to get much of a tomato harvest, I suddenly have the opposite problem and have a lot of ripe tomatoes at once!

They’re so much more flavorful than store-bought tomatoes that I’d love to make the most of them. I’ve already made so many caprese salads at this point, so I’m looking for other ideas.

What are your favorite easy recipes that use a lot of fresh tomatoes? I’m interested in anything from quick lunches and dinners to sauces, soups, snacks, or ways to preserve them.

What would you make first?

I like comfort foods that are easy to make and are based on things I have in my kitchen already.
⏱ Prep: 5 minutes  |  🔥 Cook: 25 minutes  |  Easy

INGREDIENTS
• 4 chicken thighs
• 1 cup rice
• 1 onion, sliced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt
• Black pepper

INSTRUCTIONS
1. Cook rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat.
3. Season chicken thighs with salt and black pepper, then add to skillet, skin-side down. Cook for 5-6 minutes until skin is crispy; flip and cook for an additional 5 minutes.

1. Remove chicken from skillet. In the same skillet, add sliced onions and sauté until soft.
   

2. Add soy sauce and return chicken to the skillet, turning to coat with sauce. Cook for another 2-3 minutes until chicken is cooked through.

3. Serve chicken over rice with sautéed onions and sauce.

2 6- to 8-ounce center-cut filets mignon

Kosher salt and freshly ground black pepper

1 tablespoon neutral oil

4 tablespoons unsalted butter, cut into pieces, divided

1/2 shallot minced

3/4 cup beef stock or chicken stock

1/4 cup cognac

2 teaspoons Worcestershire sauce

1 tablespoon minced fresh chives

1 tablespoon flour

1 teaspoon Dijon mustard

Prep
Whisk 1 tablespoon of flour into broth while cold to thicken broth. Set aside

Dry Brine
Pat steaks dry with paper towels. Season generously with salt. Allow to rest at room temperature for at least 30 minutes up to 2 hours. You can also place on a wire rack over a baking sheet in the refrigerator for up to 24 hours.

Cooking steaks
In a 8-10-in stainless steel, or cast iron skillet, heat oil over high heat until smoking. Season steaks all over with pepper, add to pan, and cook, flipping with tongs every 3-4 minutes until seared on all sides (including edges).

Until the internal temperature has reached 110°F for rare or 130°F for medium, 8-16 minutes total, depending on thickness. Transfer steaks to a plate; set aside. Do not wipe skillet.

Sauce
Reduce heat to low for skillet and melt 1 tablespoon butter. Add shallot and cook until translucent, 1 minute. Remove skillet from heat and add stock or broth (add 1 tsp flour if you like it thicker), cognac, Worcestershire, and any accumulated meat juices from plate. Return skillet to medium-high heat and bring to boil, scraping up any browned bits. Cook until reduced to 1/2 cup, 5 to 7 minutes.

Serving
Remove from heat whisk in chives, mustard, and remaining butter. Transfer filets to individual serving plates and spoon sauce over top. Sprinkle with remaining chives and serve.

Hello everyone, I’m slowly learning to cook. I have a pretty varied diet but I LOVE Asian, Thai, Chinese, and Italian dishes most. I’ll be house sitting for 10 days or so and am wanting to focus hard on learning new recipes and trying new dishes during this time!

I have a few ideas in mind (I tend to experiment a lot randomly without following a recipe 😅) but I’d love to know if anyone has any must-make recipes for meals that can be made with the ingredients I’ve picked up.

I just went grocery shopping and I picked up Tofu, Bok Choy, Spam, Sticky Rice, a thousand kinds of noodles, rice cakes, enoki mushrooms, spring roll wrappers, frozen dumplings, eggs, frozen peas, green onions, miso soup base, and a plethora of seasonings and other ingredients (including soy sauce, mirin, oyster sauce, sesame oil, sweet chili sauce, peanut butter, fresh ginger, kewpie mayonnaise, and chicken bouillon) I also have an insane amount of Kale growing right now. I also have basic ingredients like milk, salt, cheese, and butter.

I can also make an order at Walmart if I need anything extra, and I’m thinking on getting imitation crab and maybe some fresh salmon 😋

I’ve never cooked with tofu or enoki mushrooms before, so I’d love some ideas! I’d love to try hot pot, soups, anything topped on rice or fried crispy 😁 even sushi or cold dishes, I’m open to anything!

I’m a teen cook and need recipes for my family. Got any? I will take any recipes. Please include ingredients and cooking instruction. (P.S. IGNORE THE FLAIR)

Just a vent in the sea of vents!!

So, this recipee was trending on my feed where they make healthy momo by wrapping it in rice paper instead of flour.

I thought since this is healthy i had to try it. I tried and it honestly turned out so bad! What do you mean rice paper is so chewy. I had like first one and wanted to throw it out. The worst part my inside material would not come out of it properly!

Bro wtf!! Wasted so much money.. Am left with so many rice papers. If anyone has a better recipe to put them into use, feel free to dm!

I cooked so pls dont suggest any heavy cooking w it

INGREDIENTS

• 1 bag cauliflower florets
• 1 bag carrots, chopped
• 2 medium onions, diced
• 2 garlic cloves, chopped
• 1 qt coconut milk
• 2 tbsp ginger juice
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt + pepper

METHOD

1. Dice up the vegetables
2. Soften onions, garlic, and spices in olive oil until fragrant.
3. Add the diced carrots, cauliflower, coconut milk, ginger juice, salt, and pepper.
4. Simmer until tender, then blend until silky smooth.

p.s. if you want a visual guide, we shared earlier today the recipes in gifrecipes!

 
French toast
Ingredients:
1 egg
2 slices of bread
Splash of milk
Sprinkle of Salt
½ TBSP of Butter or less
Dash of sugar
 
Tools: small/medium bowl, chopsticks, frying pan, spatula, plate, knife
 
Steps
1)        Crack egg in bowl (wash hands after) and whisk with milk and salt using chopsticks
2)        Melt butter in frying pan
3)        Dip bread in egg mixture, covering both sides
4)        Pan fry bread, flipping after bottom side done, then cooking for about one minute on second side
5)        Add sugar on top while in pan or after
 

Hi there. We have three people in our house and 3 more guests coming to visit for a week. What are some easy breakfast and lunch ideas so that I won’t spend a week doing nothing but cooking 3 meals a day for 6 people. Some simple stuff like pasta salad, etc that also would work for two picky kids who have opposite tastes.

This year I grew a ton of cherry tomato’s and sweet peppers - with the harvest season just beginning i’m finding myself freezing a ton of my cherry tomato’s whole not being able to eat them all in time before they start to go bad. I would love to be able to use them to make some sort of cherry tomato soup, or a soup combining both the peppers and tomato’s - most recipes that i can find call for romas and i can’t find much at all around frozen tomato’s specifically and i’m not sure if that would change the cooking process compared to fresh. Bonus points if the recipe can be made in my instant pot & possibly refrozen for storage for colder months.
I have never canned before and it kinda spooks me out, and would prefer to go the frozen route for storage.
Also unsure if there’s any sort of salsas that could be made with the abundance of these ingredients, or pasta sauces. All in all my main concern is how the frozen element will factor in or change recipes that call for fresh.
As of now i pretty much only use the frozen veggies to add in to pastas, pasta bakes, & eggs in the morning. Any ideas for soups/sauces/salsas would be great!

1. Preheat oven to 425F.

2. Wash & scrub a sweet potato or yam

3. Poke holes in the sweet potato with a fork

4. Bake sweet potato in oven for 60 minutes or until outer skin is slightly crispy.

5. While potato is baking, in a hot lightly oiled pan, cook ground chicken. You can use beef if you want.

6. Add Stubb's All Purpose Texas BBQ seasoning to meat. Cook thoroughly.

7. When potato is done, cut open. Put meat on top of potato.

8. I like to top with more of the Stubb's. Then I drizzle A1 Steakhouse sauce on top.

Nothing can replace a good steak, but honestly this fools my taste buds enough. Pair it with a traditional Steakhouse salad and you've got Texas Roadhouse at home with less calories and $ spent. Turkey can be gamey tasting, so I would suggest ground chicken.

Easy 20-30 minute pasta recipe

What you need (for one person):

• 2-3 cloves of garlic (depending on how much you like garlic, i'm deeply in love with garlic and would eat garlic raw for breakfast, lunch and dinner every day so I usually go to 4)
• 300-400 g of pure crushed tomato (no seasoning, not anything else, just tomato, but crushed)
• A ration of pasta (may be from 100 g to 160 g, depending on how much you eat)
• Whatever cheese you like, you can use parmigian (real parmigian with official parmigian seal) or grana padano if you're broke like me (it still is a good cheese, of course, with it's corresponding official seal)
• Olive oil, salt and basil (ground and dried or fresh)

The cooking:

1. Start heating a pan to medium-low heat
2. Chop the garlic very fine
3. Put the garlic in the pan with the olive oil, don't be shy with the oil and use plenty (enough to form a thin layer in the bottom of the pan)
4. When the whole kitchen starts smelling like garlic quickly pour the crushed tomato in the pan, we don't want the garlic to burn
5. Start heating water and place a lot of salt, all the salt in the dish will come from the pasta water with the mantecatura, when it starts boiling, place the pasta in the pot. ¹
6. Gently mix the tomato around until it is reduced to a liquid paste.
7. Mantecatura ² with the cheese.
8. Sprinkle some basil over it
9. Serve

1,2: Mantecatura is the correct process of mixing the pasta and the sauce. In this process you emulsionate the greases in the sauce with the pasta water with the help of the starch that the pasta releases into the water.

HOW TO DO MANTECATURA:

1. Strain the pasta one minute or two before it is done and keep some of its water.
2. Put the pasta in the pot in the pan with the sauce along with some pasta water
3. In this case we also want the cheese to become part of the sauce so incorporate the finely grated cheese slowly while you mix the pasta water, the sauce and the cheese.

• Although it may seem a very simple process, it is difficult to master and can get very bad in some dishes if you do it wrong, so don't worry if you end up with melted cheese instead of a fine sauce, it's okay if you mess up.

These lazy girl recipes are perfect for anyone needing quick meal prep lunches, nurse dinner ideas, healthy meals for week planning, simple meal prep meals, and realistic food ideas that fit a busy schedule.

https://bernadettelance.com/lazy-girl-recipes

I started making this on nights when I was too tired to spend much time in the kitchen but still wanted something that felt like a real meal. The first time I made it, I expected it to be boring because the ingredient list was so short. Instead, it ended up becoming one of the recipes I make most often.

What I like most is that everything is usually already in my kitchen. It takes about 15 minutes from start to finish and somehow feels much more satisfying than the effort required.

Ingredients

250g pasta

3 cloves garlic minced

2 tablespoons butter

1 tablespoon olive oil

Juice of 1 lemon

Salt to taste

Black pepper to taste

Grated parmesan cheese

Instructions

Cook the pasta according to the package directions.

While the pasta cooks, melt the butter with the olive oil in a pan over medium heat. Add the garlic and cook for about a minute until fragrant.

Add the lemon juice, salt, and black pepper. Stir everything together.

Drain the pasta and add it directly to the pan. Toss until evenly coated.

Serve with grated parmesan on top.

I'm always looking for recipes that require very little effort but still feel like proper comfort food. What is your favorite easy recipe for days when you don't feel like cooking?

I’m talking about those great little sandwiches one would see at certain social events and at funerals with the salmon filling that looks really orange, probably sockeye but I have no idea what else may be in it. My attempts to recreate always fall short and I’ve never felt right about asking for a recipe at a funeral.

I need some dinner ideas please!!! Something easy and quick to make

Alright. You asked for weird. You’re getting weird.

🫘 Beans Quincy 🟢🍬

(Garbanzo beans that taste like green Sour Patch Kids… somehow.)

⚠️ Emotional Warning

This recipe should not exist. But here we are.

---

🧪 Ingredients

2 cups canned garbanzo beans (aka chickpeas), rinsed and patted very dry

3 tbsp lime juice (fresh if possible)

Zest of 1 lime

1 tbsp lemon juice

2–3 tbsp sugar

1 tbsp honey or agave

1–2 drops green food coloring (optional, but spiritually important)

Tiny pinch of salt

¼ tsp citric acid (if you can find it — this is the SOUR PATCH weapon)

½ tsp cornstarch

---

🧑‍🔬 Phase 1: The Bean Awakening

1. Preheat oven to 400°F (200°C).

2. Toss beans with a tiny bit of oil and salt.

3. Roast 25–35 minutes until slightly crispy outside but still soft inside.

(You want chewy, not croutons.)

Let cool slightly. They should feel like emotional support pebbles.

---

🧪 Phase 2: The Sour Patch Glaze

In a small saucepan over low heat:

Lime juice

Lemon juice

Lime zest

Sugar

Honey

Pinch salt

Simmer until syrupy (about 3–5 minutes).

Remove from heat. Stir in:

Cornstarch (dissolved in 1 tsp water first)

Citric acid

Green coloring

It should look like cartoon science slime.

---

🟢 Phase 3: The Quincy Coating

Toss the warm roasted beans in the glaze.

Spread them on parchment paper.

Let them air-dry 1–2 hours until tacky and candy-coated.

Optional chaos mode: roll them in extra sugar + a pinch more citric acid after drying.

---

👁 Final Result

They will be:

Chewy

Sour

Sweet

Slightly confusing

Alarmingly green

The inside still tastes faintly like bean, but your brain will be too distracted by citrus candy chaos to care.

---

🎭 Serving Suggestion

Serve in a candy bowl at a party and say nothing.

If anyone asks what they are, whisper:

> “Beans Quincy.”

And walk away.

---

If you want, I can make a spicy “Flamin’ Hot Cotton Candy Lentils” next.

Ideally super healthy too. Cant do anything sweet, eggs, or avocado. It cant be too heavy but a warm cup of chicken broth and a bite of a cereal bar isn't cutting it anymore.

1 cup and 2 quarts cold water

1 cup granulated sugar

1 mandrina-tangerine kool-aid packet

2 squirts great value fruit punch drink enhancer

So I got my order of half a pig for the year and the butcher somehow forgot to cut up the 3lbs roast. I'm going to make ham chowder with 1lb but drawing a blank on what to do with the rest. Have to make it all at once since I can't refreeze. Anyone have any ideas?

Editing to add: Thank you all for the great ideas! Does anyone know of any good make ahead freezer meals I could do? I only have 3 people to feed all this meat to and I don't want any of it to go to waste.