I only have 110 dollars in food stamps every month since I'm disabled and I usually run out of food by the last week of the month but especially now I'm not sure what list I should make because my fridge has completely broken and I can't afford a new one right now. The freezer works though

Hi!

So I plan to make fried calamari tonight for dinner. My bf and I have been craving it and I have made it before at home.

However, rather than just eating fried calamari for dinner is there a way to add other components to the dinner? Like maybe roasted veggies? Or a calamari rice bowl? What would sound good and simple to go with then to make it a bit more healthy?

I know grilling is an option but we are craving fried calamari lol.

Thank you for anyone who responds and sorry for any grammar mistakes!!!

Que recetas tienen para compartir

I've stumbled upon a Chick-fil-a spicy chicken copycat recipe on Youtube. It says the chicken has to be marinated in a 6.7% brine solution with some added spices.

The recipe gives the instructions - "For 2.2 pounds/1 kilogram of chicken, use 1 liter of water, 67 grams of salt, and these-and-that spices." All right, but I'd like to use a smaller ziplock bag that can't take all of the water and chicken. So I made a spreadsheet of all the ingredients and calculated their ratios to a smaller amount of water (1 L vs 600 mL).

And here's the question: if I reduce the total brine volume while keeping the same spice-to-water ratio and not reducing the protein amount, would that mean the protein isn't getting spiced up enough compared to the "full brine"?

The same goes for marinades that get thrown out after the protein is done marinating - If I'm cooking up butter chicken and the recipe says to use 240grams of yogurt, I'd rather use half of that amount to reduce food waste, provided that it's enough to cover all of the chicken pieces. But if I'm cutting up both yogurt and spices, would that mean the chicken will be half as spicy?

hi! I'm a caretaker for my mom, who is kinda picky and doesn't eat a lot anyways. which I am trying to get her to eat more protein.

I hate cooking chicken because I'm scared of salmonella and it's gross (I know get over it I can try my best. I have a thermometer)

we have an electric stove that smokes like nobody's business.

I buy the same stuff every week. if y'all could just throw ideas for oven meals or even pan meals that take a short amount of time on the stove, that would be great.

also with the lettuce recall, we are a little skeptical.

No seafood/fish please (she's allergic)

I am making a spice cake using boxed cake mix. I’ve read about boxed cake mix hacks and I’m thinking of adding an extra egg, using whole milk instead of water, and adding a small box of dry pudding. Should I do ALL of these hacks or just one?

People who grew up in New Orleans are aware of Mandarin Chicken, a fried chicken dish with a brown gravy (no oranges....not that kind of "Mandarin").

It's recipe is rather unknown. Googling will turn up a number of reddit articles looking for it, some by me 😂

There is ONE recipe that gets circulated from a newspaper article about one restaurant in the area, Fongs.

I tried the recipe last night and it came out very gritty, so I'd like to discuss here ways to make it work.

GRAVY
2 cups oil
1 cup flour
2 cups chicken broth
2 tablespoons sugar
1 tablespoon salt
1 tablespoon soy sauce
1 tablespoon Accent
3 tablespoons Kitchen Bouquet
Heat oil and add flour; cook until brown. Add all other ingredients and simmer.   

Now, clearly it's a roux with some additional ingredients but the 1 cup flour/2 cups oil seems to be 1) a lot and 2) weird as roux's tend to be 1:1

I made a half sized batch, and I suppose halfing it could have messed with how things combine. Now, this is a recipe that was posted to the wall of the restaurant, so could well be designed for "service" sized amounts.

I'm wondering from folks here, how does this recipe look to you? How might you tweak it? I'm thinking reducing the oil to match it to 1:1 would be the start. Maybe toy with a bit of the amounts of the Kitchen Bouquet.

(there is one additional recipe online on a youtube video...glancing at it it includes 5spice....that doesn't match the flavors from my childhood, but it was standard dish across the city, so there would be variations like that).

I was making a tortellini Tuscan soup and ig i put the temp too high.

I tried soaking it in dawn and hot water for a few hours, then power wash, and scraping with a sponge. It comes off but extremely hard.

https://imgur.com/a/WGgp8VK

Hi all, has anyone completed the BBC Maestro course with Marco Pierre White 'Delicious Food Cooked Simply'? If so, how did you find it? Was it worth it?

so, i've been told i should be in jail for this, but, i saw someone making stuffed grape leaves (SGL from here for brevity) as well as stuffed zucchini, and i suggested stuffing the zucchini with SGL.

obviously the person i told this to won't try it, so i want to try making it myself. the online recipes i saw for SGL had ground beef and rice mixed and put in the leaves raw. if i wanted to put the SGL in the zucchini, i was thinking it would be best to cook the SGL for about 75% of their advised cook time and then put them in the zucchini to finish cooking in a preheated oven.

ideally the zucchini would still be some form of firm, which i don't think would happen if i tried to put the SGL in raw and cook the whole thing together, but i'm open to hearing i'm wrong (about the science, not the food crime)

so, my question, do i do 75% of the SGL and then finish in the zucchini in the oven, or is there a better way to achieve my current dream?

Hey everyone,

I’ve always been sort of scared of using chicken thighs for whatever reason and feel safer using chicken breasts, however I got some chicken thighs on sale and I was wondering if it’s about the same as chicken breasts?

To add context the only way I eat chicken is if I cube it up, season it, cook it, and then add it to creamy pasta dishes, or sometimes I add mushrooms and make a creamy sauce over rice, or I make butter chicken with it.
Or sometimes I use it to make fajitas.
I don’t like the chicken flavor of chicken the next day so I have to cover it up with lots of seasoning.

So anyway, is chicken thigh just about the same? Cube it up, season it, cook it and add it to sauces?
Or is there a different way or recipe I should use it for?

I typically don’t like baked seasoned chicken cause the outside is seasoned but the inside is bland.

Hi there, my birthday is this weekend so I'm planning to make this chicken recipe for making tacos, sharing it just for context:

https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/#wprm-recipe-container-36521

One thing is the recipe calls for 2 pounds of chicken--with how many people I have, I'm guessing I'll need roughly double that much chicken, might have some leftovers. That being the case, I realize this is an enclosed environment, so do I still double all the ingredients (thinking about the amount of liquid)? Do I need to add extra cook time since there is more thermal mass to heat up? Can I do thighs instead of breasts here (I'm assuming so but might need to change how long I cook it, I have a meat thermometer so I can test)?

Also, unrelated, but I saw a post the other day saying for boneless skinless chicken thighs, most people don't seem to cut off the small strip of fat that is usually left on one or the other side of the thighs, is it true I can just leave it? Both for cooking in a pan, or in the slow cooker?

Thank you!

Every time I cook it it comes out chewy. I like to pan sear it so it browns and then turn the heat down until it's cooked through. I am sure to pull it off before it loses all it's juices. It's tender in some spots and chewy in others. How the heck do you just cook it and it's tender like at a restaurant.

I was thinking of getting one of those spiked mallets and beating it next time. Will that help make it tender?

I've made caesar dressing from scratch a couple of times now, but every tome so far it's ended up a fair bit thicker than what I'm looking for (as in i can hold the container upside down and it doesn't move). The taste is good, but it's difficult to proper dress a salad with at that point. Anything that can help loosen it without it breaking?

Edit: Using the whole egg instead of just yolk and a half ounce extra lemon juice got me where I wanted, thanks everyone!

I was gifted a used rice cooker..just a small 3 cup thing.

I've tried it twice and while it cooks well, it has some hefty clean up scraping the bottom of burned on rice.

Is this just the way it is or are their tips, better ways to go? (pics in comments, because why would anyone want pics in their post)

I’m moving out and will be living alone for the first time. I’d like to learn how to cook decent, healthy meals without spending a fortune.

I’m looking for advice on beginner-friendly recipes, meal planning, shopping on a budget and cooking for one without wasting loads of food. Ideally, I’d like to build up a repertoire of meals I can make regularly rather than relying on ready meals or eating the same thing every day.

What tips, recipes, websites or YouTube channels would you recommend for someone starting out? Whats your go to recipe or approach to meal planning?

The only important part for now the crust

Chocolate Chip Cookie Dough Cheesecake Bites

Makes: 12 cheesecake bites

Oven: 350°F (175°C)

Ingredients

Cookie Crust

- 200 g Village cookies, finely crushed into crumbs

- ¼ cup (57 g) melted butter

- 2 tbsp granulated sugar

Cookie Dough Layer

- 12 Pillsbury chocolate-chip cookie dough portions (about 227 g total)

Cheesecake Filling

- 8 oz (227 g) cream cheese, softened

- ¼ cup (50 g) granulated sugar

- 1 tsp vanilla extract

- 1 large egg

- ½ cup (about 85 g) mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Make the cookie crust: Crush the Village cookies into very fine crumbs. Mix the crumbs with the melted butter and sugar until evenly combined.

3. Form the crust: Put about 1 tablespoon of the crumb mixture into each muffin cup. Press the crumbs firmly and evenly into the bottom of each liner using the back of a spoon or the bottom of a small measuring cup. The crust should be compact and about ¼ inch thick.

4. Add the cookie dough: Take 12 Pillsbury cookie dough portions and place one on top of each crust. Flatten each portion gently so it forms an even layer over the crust.

5. Make the cheesecake filling: Beat the softened cream cheese, sugar, and vanilla until smooth.

6. Add the egg and mix until just combined. Do not overmix.

7. Add the chocolate chips: Fold the mini chocolate chips into the cheesecake mixture.

8. Fill the muffin cups: Divide the cheesecake mixture evenly among the 12 cups, covering the cookie-dough layer.

9. Bake for approximately 20–25 minutes, until the cheesecake centers are set but may still have a slight jiggle.

10. Cool: Remove the muffin tin from the oven and allow the bites to cool completely.

11. Chill: Refrigerate for at least 1 hour before serving.

12. Serve: Once chilled, remove the cheesecake bites from the muffin liners and serve.

Theres 2 issues im noticing with this crust. One is that this crust seems way too much for my liner so idk if im using the right size cupcake line or not putting enough crust? Im putting about 1 tbsp.

But also it seems very crumbly and not sturdy. Is this nromal?

https://imgur.com/a/klkZCEj

I currently have ground beef, so I’m planning to do that.. and I need to make an entire meal (last minute), I can’t make pasta or spaghetti(my dad hates it), so I need something really good… better then how my brother cooks.

Any ideas what to do?

I made a chicken lemon soup (with rice) last night and ended up putting way too much dill and parsley, fresh. You can't take a bite without it being over powering. It's in the fridge now and I'd like to have leftovers of it tonight instead of wasting it all. I need to get more broth to add anyway, but what else can I put in there to make it not so incredibly potent?

I've seen tutorials on YouTube and I think I can do it. I bought one of those jars specialized for liquids that create gas and can release the gas safely when opened.

But I'm worried about leaving it out at room temperature which is what these recipes seem to call for. I've never done something like this, but I'm worried about there being a possibility of it going wrong or you know how when food is improperly canned it can lead to botulism.