We’re having a soup cook off at work and the winner gets one day of PTO…. This is a big win. Tell me what your favorite soup is! I figured if my soup is most popular, I will likely get more people testing my soup and therefore hopefully voting for it 😂

Hi!

My four year old has severe ARFID and we struggle to get him to eat 90% of the time.

My FIL stayed in a cheap hotel with his brother for a few days and came home today with a shit ton of the breakfast food smuggled out. He always offers everything he eats to my kids first to try and goad them into eating.

To the surprise of us all my four year old took a big handful of the scrambled eggs. He proceeded to eat the entire container (1L size) and then ask for more.

We tried to make him eggs but none of them were right. I tried with milk & butter, one of each, neither. He was not interested. No seasonings as the eggs were bland as fuck. My FIL said they were kind of rubbery.

We called the hotel who gave us the name of their wholesaler, but the eggs only come in portions of 100. Before we drop money on that and also a new freezer to store them in, does anyone have any idea how they're made?

Please and thank you!

I have some severe stomach conditions that have severely limited me from eating for majority of my life. after 10+ surgeries this year I’ve started to tolerate solid food but I’m going to be so real, I’m lost as hell. there’s to many options and I don’t know where to start or what is even good

So far the only things I’ve had are chocolate (very big fan), mashed potatoes(i like them when they’re salty and buttery), chicken soup (decent), rice (super good especially with butter). if yall could recommend easy meals for ppl just learning to cook or even just say what your fav food is that’d be helpful. there’s to many options idk how yall choose multiple meals a day lol. as much as I hate my feeding tube at least it’s easier in this regard lol.

I am a member of a group that will be serving Christmas Eve dinner at a local homeless shelter to about 80 clients. I'm looking for recommendations for vegetarian mains or side dishes that would be easily prepared by volunteers in bulk and would be nice given the holiday. We already have desserts covered - those are baked by volunteers. What do you think?

We've done this multiple times before but we're always in our own kitchen where we can cook a meat meal. This year we are only able to cook vegetarian because we are sharing space with another organization. Last year we served pasta and salad on Christmas Day, I'd like to avoid that this year!

Here is my mother's chex mix recipe revised. As kids we called it GOOP

GOOP

Ingredients

• 1 Box Corn Chex
• 1 Box Wheat Chex
• 1 Box Rice Chex
• 1 Box Pretzel Sticks
• 1 Box Kix
• 1 Box Cheerios
• 1 Box Golden grahams
• 1 Box Crispix
• 3 sticks Butter or margarine
• 2 Tbs Bacon grease Optional
• 1.5 Cup Worcestershire Sauce
• 2 Tbsp Tabasco Sauce
• 3 cloves (to 5) Mashed Garlic, or 3 Tsb Jarred garlic
• 1 Tbs  Seasoned Salt
• 1 Tbs Onion Powder

Instructions

Empty cereal into a 33 Quart canner or roaster like Nesco . Add enough to fill what ever you are roasting in. Preheat Oven to 250 F Bake 2 to 3 hrs and let stand to cool.

Grab a handful every forty minutes. Eat. Spoil your appetite.

We just got some cool, two-sided, soup and sandwich bowls and I'm looking for inspiration for lazy binge watching couch dinners. Obvious pairings are tomato soup and grilled cheese, clam chowder and shrimp melts, chili and cornbread (not a sandwich but will work), chicken tortilla soup and quesadillas, split pea and grilled ham and cheese.... what would you combine?

Mine: I couldn't cook chicken breast. Every time I made it, it would come out dry, tough, or both. I was using a thermometer, would pull it off at the exact temperature I wanted, let it rest and carry over the rest of the way, and it still sucked.

Went entirely too long before I realized I was just cooking it too hot/fast. Drastically improved the first time I tried cooking it slower and longer.

On cooking shows the chef puts the fat end of his chefs knife on the garlic clove and gives it a gentle rap. Squashed garlic appears which he then minces effortlessly. I can’t do it. I have resorted to using a wooden mallet, but the garlic clove remains stubbornly intact. Am I doing something wrong.

Like the title says...got an extra bag of red onions in my grocery delivery. What to do with them? Anyone have a good recipe for "onion marmalade" or similar thing? Not a huge fan of onion soup btw. Thanks!

EDIT Thank you for all the great ideas; had no idea I could freeze. Please keep recipes/ideas coming! Very much appreciated!

Okay so I apologize ahead of time if this sounds dumb. But I have a friend who is giving birth in a few days and I wanted to drop off some food. A lot of people online said easily frozen foods like Baked Ziti and Lasagna are much appreciated. I already plan to give Scones, Choc chip cookies, Salad (not sure how heavy), Chicken baked with potatoes and carrots, and one more thing.

I want to give her Lasagna. She's had ours from a gathering before and loved it. But I don't know how to give it so they can preserve it to eat later?

Like do I make it in unbaked form and freeze it, then drop it off? Or bake it fully and drop it off and she freezes it and then thaws when she wants to eat? Should I portion it? In aluminum trays or a plastic?

Any help is appreciated. Hope this isn't breaking any rules.

Also suggestions! Unfortunately, we expect this birth to be difficult, and they already have a kid at home too. So anything that worked for yall or yall wanted. Thank you!

I added about 3tbs of milk in my japanese chicken curry. Had a big plate, tasted absolutely perfect. After the meal I had another cup of the same milk and realized it’s gone sour. No funky smell or weird texture tho. I cooked quite a lot to meal prep for the rest of the week (pot’s gonna be stored in fridge), can I still eat them or should I throw them away ?

I love cooking and I enjoy chopping vegetables, but onions are a real struggle for me.

As soon as I start peeling them, my eyes begin to burn and water. Also my eyes turn red and I get a headache.

How do you all manage it? Are there any tricks or ideas that actually work to avoid the tears?

I’d really appreciate any tips. Thanks in advance!

The power is projected to be off for three days. Add onto that we just had to put down one of our family dogs that stopped eating and drinking 😭 Need ideas for something I can make that only requires a stove top or grill, preferably doesn't need refrigeration, and would be your go-to for feeling extra depressed and devastated. Needs to be simple and cheap as well.

A lot of my dinners are some variation of rice/pasta, chicken/salmon, and a veggie on the side. It’s always seasoned well and tastes great, but I feel like it would be better with a sauce so it doesn’t feel as dry (protein is cooked well, just the plate together feels like it’s missing something).

Any recommendations? Thanks!

I'm curious if anyone else makes their own spice blends by the pound for the large shaker bottles? I'm hooked on

creole seasoning

seasoned salt

taco seasoning

a sausage blend that I use on beef.

Rani Tandoori seaoning (premade but I can't top that).

I'm finding I reach for these shakers every week for meal prep and when I do, I don't really need anything else. What kind of spice blends do you have for on the ready and burn through at an alarming rate?

Looking for some information for a research project. I would love to learn about some people's personal experiences around food and grief, but also would like to cook some things for myself, so I figure a cookbook would be the best to learn about such things! I'm particularly interested in cookbooks talking about recipes outside of North American culture, but any Indigenous cookbooks would be great too!

I’m making spaghetti aglio e olio right now but I don’t have chilli flakes. Can I replace it with black pepper?

My friend gave me a packet of this seasoning and I'm trying to decide the best way to use it, and how much of it to use. It's a smallish packet and I want to use it to it's best advantage. I'm familiar with all the ingredients but not the mix.

I'm thinking in a pork stew/gumboesque sort of of thing. Would that show it off or would a straight roast be better?

Any advice or recipes to share?

Thanks!

First I want to thank those who offered up suggestions for additions to ramen. For protein, I can stir in eggs or throw in some shrimp....I don't generally have any sliced meats in the home. (I cook for one and live alone, so mostly just out of the habit I guess)

I do enjoy white meat chicken - not a fan when it's precooked and added chunked to soups. I prefer soups that have those soft shreds of chicken.

If I cooked some bone in breasts in the pressure cooker, could I achieve that texture? then I could add them to the ramen soup later.

Or maybe poached chicken lends that texture? Please forgive my lack of cooking knowledge.

Thank you.

Hello everyone, I don't really cook but I've been trying to eat healthier and part of that is I really need to lower my sodium and saturated fat intake. Unfortunately I really like beef flavored Ichiban ramen, and even among the other unhealthy alternatives no other brand or flavor quite does it for me, let alone finding a healthy alt. I'm trying to figure out how to make a close replica of the seasoning packet, and have some plain noodles with no sodium. My first try the broth was incredibly weak and I think I made it taste a little too oniony. I have some idea of what I'm going to do different next time, but if anyone's got suggestions I would appreciate that very much. I'm not particularly worried about the mouth feel, I just need it to taste similar enough.

I used:
1 25% less salt beef oxo packet
4g (I believe, my food scale didn't quite register it) garlic powder (Going to try lowering this down to 2g to see if it muted the flavor, as I've noticed it does that when mixing garlic powder and soy sauce for other things)

4g onion powder (Going to lower this to 1g next time)
11g soy sauce
1 pinch sugar (not sure this even did anything so tbh might omit it. Only really added it because google said to and I wanted to see if it helped)

I may also buy some msg and add a little. I don't think regular Ichiban has it but I was hoping it may make it less weak. I'd prefer to keep it mostly seasonings/powders to keep it low effort like the regular stuff, but if fresh ingredients might help I'm open to it.

What do you like to cook for dinner when you are entertaining guests for a fun evening of bites and drinks? I'm not looking for a heavy sit down dinner style but something that's good to enjoy standing with conversation and can also come back to and munch on again later after drinks. For example, in the past I've made fried chicken or crock pot carnitas for tacos.

Family member of mine went to Europe and brought home some “real” saffron as a gift to me since he knows I love to cook. I definitely want to cook something special for him as a thank you. Paella and risotto are kinda “gimmes” and I will definitely make paella, but that still leaves a lot of saffron.

Looking for something besides different versions of “flavorful fat rice”

Also, I don’t know what “real” means but it seems very special to him so I want to honor that. I’m assuming he spent a pretty penny on it.

Thank you!

Looking for tried and true cookbook/recipe resources (blogs or YouTube channels) that have authentic Polish recipes.

Bonus points if the recipes are gluten free. This is the current pierogi recipe I follow: https://glutenfreeonashoestring.com/gluten-free-potato-pierogi/

I understand canned beans, pulses, legumes ect. are usually already cooked, but I'm a bit particular about textures and need them to be softer, what would be the best way to further soften and cook them without disintegrating them?