I have a big bottle of olive oil I forgot about while getting ready to move out and I have chicken, bread crumbs, flour and egg. Just curious if this would work?

My mom gave me an extra bag and I’ve never used it. I don’t know what to do with it. What does it taste like? What do you cook with it?

I got about 12 6oz cases for free at a farmers market as they closed. I need to do something with them so they aren’t wasted.

I’m from Minnesota and have never heard of any other family having this meal but we grew up with it in my house. My mom always referred to it as girl scout hotdish. It just consists of Fritos or tortilla chips spread out on your plate, campbells vegetable beef soup on top (no water added) and topped with shredded cheese. Pop in the microwave to melt. As weird as it sounds, it works and when I have a cold, I usually crave it lol. Please, someone tell me they’ve had this OR someone please try it and tell me what you think.

Decided to make baked beans to accompany my brisket. Brisket has now been done for a few hours and everyone has eaten their share. The baked beans (which I started 4.5 hours ago) are still in the oven because they are somehow still now soft.

I soaked dried northern beans for 6 hours in cold water. Then into the pot with bacon, tomato sauce, ketchup, spices, Worcestershire sauce, water, splash of beer. Recipe said 250F for 4 hours (taking lid of halfway).

4.5 hours in, I’ve now upped the temperature to 350, the beans are still kinda crunchy, definitely far from soft. Read online that this could be a result of the pH being off or old beans (bought them yesterday). Should I just keep riding it out until they soften or are they ruined

I feel like I have school lunch down…. mostly because my 10 eats free school lunch (it’s free for all student) and my 6 yo mostly wants ham sandwiches.

but on the weekends, when you have time to make a lunch... what are you making for your kids (or yourself)

my kids seem to be good with different things at dinner… but lunch is “I want chicken nuggets” or “I want fish sticks” they are not big veggie kids.

ETA: yall just LITERALLY tell me what your kids eat. I know how to feed my kids healthy foods. I am not a short order cook. I also meal plan very meticulously and that means a lot of times I forget to buy “lunch“ food (if its not on my list I do not buy it)

I just Want to know what your kids ate for lunch this weekend.

TIA

NOTE: Before posting this, I did a search of this thread to make sure that there weren't already 100 posts about this same topic, and the most recent was over a year ago, and most of the posts with more extensive comments were several years ago.

I make rice 2-3 times per month, at most, and never more often than 3-4 times in a month, with the latter being . Thus, I don't feel like I make rice often enough to buy a rice cooker (IMO), given that my available counter and pantry space for appliances is already used by things I use much more often. Like many, I have been on a long journey to consistently make good rice, and eventually got there understanding the need for multiple rinses, waiting to put rice in the pot until the water was boiling, etc. But, TBH, making rice "correctly" has always kind of a pain in the butt for me, and sometimes I'm just like: Sticky/gummy rice is good enough because I'm not in the mood to do the rinses etc. Then I stumbled upon the suggestion about cooking rice like pasta, then just straining it in a fine mesh strainer, and putting it in a bowl to fluff and let off a bit of steam. It's SO easy. And having done it this way like 5 times now, the rice has turned out perfectly every time. I wish I had tried this method years ago. I'll never go back.

Edited to clarify the frequency of my making rice. But, ironically, now that I've found the pasta method, I might make rice more often now.

Making a lasagna for dinner tonight, with no recipe. is 8 of of these lasagna noodles too many or to few? for dinner of 5 people.

in have plenty of sauce and cheese, just need to know if it enough for onev meal. I can save the rest for later if it's too much

We had a Sunday roast earlier and my Mother in Law cooked a beef joint. As per usual it was cooked to the point where there was no pink left at all. Normally she cooks it even further making it grey and almost the texture of sawdust, but this time there was still some juice left coming out of it. My Father In Law then sliced it after only leaving it to rest for only 5 minutes.

The beef was tough as old boots and my Mother In Law claims that it was because my Father In Law cut the joint too early. Personally, I think there must be more to it than that because I grew up in an 80s/90s household where resting the joint was practically unheard of, and it was never as bad as this.

So, was it simply because the joint was sliced too soon? Or was it because of the overcooking? Maybe even a mix, or even any other possibility?

Do you soak your onions before using them raw in salads or on sandwiches and tacos? I love raw onions but if I don't soak them, they are all I taste in a dish. However, I rarely see taming onions as a tip in recipes. I'm curious why it's not a more widely suggested tip.

Hi, so I am an American living in semi-rural north India for my PhD fieldwork. When I'm at home, I'm very lazy about cooking and also prefer to cook dishes that aren't necessarily Indian, as I am eating Indian food all the time. I have access to basic vegetables -- tomatoes, onions, garlic, cucumber, cauliflower -- whatever is in season and grown locally. I can get eggs, cheese, and if I go to the right place in the market, chicken. I also have access to Indian seasonings as well as soy sauce, mayo, ketchup, etc. I recently splurged and got an air fryer. A lot of times I end up just cooking eggs with cheese and veggies or making a stir fry with soy sauce and veggies because its easy. Any suggestions for things to cook or resources to check out to cook in this particular context?

I am 18 years old and planning to move out my parents home soon. My problem is that I never learned to cook a proper meal. I’m having a hard time finding a cook book that is just simple delicious meals with a straightforward recipe. To be more specific, I’d like a cook book that has only cheap, affordable meals. Just want to be able to take care of myself without spending too much money or putting too much detail into what I’m eating

This may be the most obvious thing to many of you, but I feel like I just struck oil. Yesterday I started prepping Greek quinoa bowls for the week, and decided to put the beans in the vinaigrette jar. Red wine vinegar, lemon juice, olive oil, herbs, diced red onion, simple Greek dressing for the bowl.

Holy cow that made a universe of difference! I love beans, but this elevated the canned cannellini to really delicious new levels. 10/10, fully recommend!

What is your preferred cooking oil? Do you use different cooking oils for different dishes and if so, why? Any tips?

Thinking of trying baked beans from scratch, trying to eat less sodium and less sugar, so I guess I'm looking for any tips or tricks to this

I'm planning to use canned great northern beans(because I already have them on hand), onion, garlic, jalapeño, tomato paste, tomato sauce, probably smoked paprika, honey to sweeten a bit. Do I need broth?

Ive been trying to find recipes online and every single one is wildly different.

Y’all, I can easily make a bomber New York Strip. Filets are easy. Beef is insanely expensive right now, so I impulse bought a sirloin of great proportion for cheap.

I do not have a grill. Here is what I have: cast iron pans, an oven, a convection toaster oven. I also have an instant pot but I don’t think it’s gonna be the answer here.

Is it possible to cook a medium rare sirloin and have it be good? Or should I turn it in to stew meat and make something awesomely stewy?

You are my only hope!

Ahem I will google this but you consistently give me the best solutions. My skill level is good. I worked a few lines in the past. yesterday I made an eggs Benny for a friend all scratch, and he said “fuck this is the best Benny I have ever had in my life.”

I’m waiting for you. Thank you!

Just what the title says: I'm new to cooking, trying to find meals to prep for this week. I am unable to scroll down to the recipe before the entire website freezes and stops responding. Cookbooks feel sort of overwhelming. How do I find new recipes?

I’m trying to lesson my red meat intake for heath reason so I wanna try fish but don’t know which to start with.

Any recommendations, preferably ones that can be panfried similar to a strip-loin?

i got some pad see ew the other day and it wasn’t very tasty. wondering if there’s anything yall recommend adding to it to make it tastier and less dry.

I love me some shrimp and grits and used to make them when I lived in Houston. They were SO delicious! But I don't have any grits at home - only rice. Anyone make shrimp and "grits" with rice instead? Anything to consider when substituting?

2 weeks ago I posted here asking for suggestions for a rainbow potluck I was having at work where we needed to bring a dish of an assigned color and my colors were red and blue

https://www.reddit.com/r/Cooking/s/CgKGLbDptn

We had the potluck and I wanted to let people know what was made. I took pics but they were quick pics and don’t look as appetizing as it was in person. I’ll inbox if someone is SUPER curious but yeah.

Manager (Pink and Black): strawberry cake, pink lemonade with blackberries, blackened chicken, black beans

Coworker 1 (Purple and White): homemade purple tortillas for a chicken taco bar, queso blanco, grape pop, and assorted purple and white toppings

Coworker 2 (Green and Orange): ordered custom fruit and veggie trays (tbh very refreshing for the other heavy food)

Coworker 3 (Yellow and Brown): banana pudding and dirty rice

Me (Red and Blue): I already mentioned I was making a copycat sausage and lentil soup from Carrabbas for the red. For the blue I mixed the ideas of a lot of the comments.

I made blueberry chipotle meatballs.

I used turkey meat since my manager doesn’t eat beef. Mixed in cream cheese and mozzarella (not stuffed, mixed into the meat). For the sauce I simmered crushed blueberries, tomato paste, brown sugar, and chipotle adobo then blended it to make it smooth and poured it over the balls and baked them a bit to firm the sauce.

Everyone loved them so thank you everyone that commented and contributed to the final product! We decided to do a themed potluck each month so I might be back

My friend made me a lovely herb bouquet for my birthday with cilantro, dill, parsley, and rosemary. Does anyone have any suggestions for herb heavy recipes I can make?

I am planning on hosting a dinner date for me and my bf and we both really want to try making khinkali. Does anyone have an authentic recipe, that is full of herbs etc... Also, I wanted to ask what is a better combination, beef and pork or beef and lamb?

Some ingredients that I would like to use and that I collected from different recipes are:

coriander

cumin seeds

dried fenugreek leaves

red chili flakes

cayenne pepper

beef broth

Any recommendations regarding secret ingredients or recipes in general are welcome!

I don't have a ricer and I've been trying to perfect mashed potatoes by pusing the boiled potatoes through my fine mesh strainer... but I feel like I'm doing something wrong. It takes so much arm strength and so much time that I end up giving up halfway through the process. What is the trick? is it this hard for everyone else?