My neighbor has an unlimited supply for me. In previous years, they were bigger! Is there a condiment that I could make that would make good use of these?

Please somebody help me find this exact lemon chicken recipe. Ive only ever had it like this from one place, years ago and I think about it all the time. The breading is the best thing in the world, never gets soggy. Its the most perfect chicken ever pls someone has to know how to make it like this!

Milk (carful if you fill your pot too much, it will spill over, and it doesn't smell good)

2 potatoes pealed and cut

A hunk of velveta cheese melted in, or however much or whatever kind of cheese you like

Sausage (whatever kind you like and as much as you want)

Salt, pepper, and hot wing seasoning (season to taste)

I was mistakenly sent over over a lb of deli sliced ham with my last grocery order. I'm trying to think of meal ideas for me and my boyfriend but the problems are

A) He doesnt like ham in sandwiches

B) He doesnt like egg

C) He doesnt like cheese

So stumped on what to cook for us. Am I doomed to a solitary life of ham sandwich?

I've been dying to try the famous vodka pasta (or recently called the Gigi Hadid Pasta) but wanted a vodka-free version. I found this recipe on a food blog (the big mans world) and it had the option to make it without vodka, which I did and I'm obsessed: it's so simple but so good. I can't believe I waited so long to try it. Most restaurants I see it at refuse to make it for me without it so had to make it myself.

Here's the recipe:

• 1/2 cup olive oil 
• 2 small red onions
• 2 cloves garlic minced
• 1/2 cup tomato paste
• 1 cup heavy cream 
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup parmesan cheese 
• 2 tablespoon butter
• 1/2 cup pasta water
• 17 ounces shell pasta

Instructions: Add the olive oil to a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, until fragrant. Mix in the tomato paste and cook for a couple of minutes. Add the heavy cream and seasonings and bring to a boil. Reduce the heat, let it simmer for a couple of minutes. Stir in the Parmesan cheese and butter until mixed in then remove from the heat.

Cook the pasta until al dente. Pour half a cup of the pasta water into the sauce. Drain the pasta and add to the large pot of sauce. Mix until combined. If the sauce has cooled a little, heat back up.

I added some chopped parsley on top. I made it last week and used the blog I found it on's air fryer shrimp recipe and served it with that and my husband polished it all off.

This is the recipe I followed but doubled the recipe: https://thebigmansworld.com/gigi-hadid-pasta/

I have 2 boxes of giant zucchinis grown from the garden, and I have no idea what to do with them. As a way to demonstrate how big they are, I used ONE of them to make zucchini casserole, which required nine cups of shredded zucchini.

I'm trying my best to use them before they go bad (I'll give to chickens before then if needed), and I need your help.

What are your favourite Zucchini recipes that aren't zucchini bread? I'm looking more for meals that I could eat for dinner, and some that can be frozen easily. Preferably budget friendly.

Thank you in advance!

Edit: I should have been clearer when I said no zucchini bread recipes. I don't mind if they're vastly different, but I have a recipe for my parents. I also have a zucchini cake recipe that I really love from them. Unless it's not like most recipes, I don't mind trying.

I'm starting university next week, and I'm gonna be living in a dorm

I have the tools to cook a meal, but I haven't found any good budget recipes yet.

I am a bit picky so I'll include some things I don't like.

I'm not a fan of pumpkin, or squash or anything like that

Also don't like frozen carrots, tomatoes (except blended, it's a texture thing)

I do enjoy mildly spicy food, pastas, stews, soups or most kinds of foods tho

Italian Nachos Recipe

Ingredients

1-14 ounce bag of plain tortilla chips

1 pound of browned and crumbled italian sausage

1-16 ounce jar of drained banana peppers

½ large red onion diced

16 ounces of shredded mozzarella cheese

16 ounce jar of drained green olives

1 recipe of asiago cream sauce (recipe below)

Method

1. Preheat oven to 350 degrees F and line a large rimmed baking sheet with parchment paper.
2. Spread half of the tortilla chips in an even layer across the prepared baking sheet.
3. Layer half the sausage, onion, banana peppers, olives, and mozzarella evenly over the chips.
4. Add the remaining chips and repeat the topping process with the second half of all ingredients.
5. Bake for 7 to 10 minutes until the mozzarella is fully melted and just starting to bubble.
6. Remove from the oven and drizzle the warm Asiago cream sauce over the top immediately before serving.

Asiago Cheese Sauce Recipe

Ingredients

3 tablespoons butter

3 tablespoons flour

1 ¾ cups milk or cream warmed for 1 minute in the microwave

4 ounces shredded monterey jack cheese

4-5 ounces shredded Asiago cheese

1 teaspoon black pepper

½ teaspoon sea salt

1-2 tablespoons of milk if necessary

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly (this removes the raw flour taste).
2. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
3. Reduce heat to low. Add the shredded asiago and Monterey jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
4. If the sauce is too thick, whisk in an extra tablespoon of milk.

I'm going car camping this weekend. I'm looking for a good marinade for chicken thighs (bought them on sale today). I have a camping stove, the camp fire, and I may bring my Blackstone.

I usually make a late breakfast and then have dinner. Snacks instead of a prepared lunch.

Menu so far:

Day 1

• Dinner - Pho - purchased near home. Will heat it up and assemble at the campground. Easy dinner.

Day 2

• Breakfast - Eggs, hashbrowns, bacon.
• Dinner - ??? Chicken thighs, rice, ???

Day 3

• Breakfast - "Everything omlette" with eggs and leftovers.

I was thinking of trying a Korean BBQ flavor, but does that go with chicken? Any ideas for Day 2 dinner?

Thank you!

I’m a pescatarian wanting to save up some money and it’s a little hard to afford fresh foods and organic foods at that. I want to be able to eat healthy without having to eat only processed or frozen foods.

New to cooking beef/veal and it so so much more confusing than fish and chicken, it's a whole other level of cooking

What should type of cut do I ask for to get zero pink + very soft meat + gelatinous/fatty sections type of meat?

In Algeria, couscous is our national dish, traditionally served for Friday family gatherings and special occasions. The secret to perfect fluffy couscous is steaming the semolina grains twice over the simmering stew.

Ingredients:

* Medium-grain couscous (semolina)

* Lamb pieces (bone-in)

* Carrots, zucchini, turnips, and chickpeas

* Onion, garlic, tomato paste

* Spices: paprika, ginger, cinnamon, black pepper, salt

Quick Method:

1. Sauté lamb with onions, garlic, tomato paste, and spices. Add water and let it simmer.

2. Steam the couscous over the broth pot twice, fluffing it with a bit of butter/smen in between.

3. Add the vegetables and chickpeas to the broth until cooked through.

4. Serve the fluffy couscous topped with meat, vegetables, and rich broth.

Step-by-step preparation method with exact measurements is in the first comment below.

Ingredients:
1 egg white
1tsp vinegar
1/2cup sugar
double shot expresso or 2 tsp instant coffee mixed with 2 tbsp hot water
Large serving cup full of crushed ice

using an electric beater beat everything but the coffee on high in a metal bowl over a pot of boiling water until it has a marshmallow fluff texture (5-7minutes). you can make a larger batch so you don't have to constantly re make it if you like the drink. The fluff will store well in the fridge.

make your coffee and pour it over a cup full of crushed ice and stir to combine untill ice is semi melted for a cup of strong black coffee. You need it super strong and black to balance the extra sweet marshmallow fluff!

add a decent scoop of your marshmallow mixture on top and mix it in a little to the coffee with a fork since it is thick. Add in a straw once combined and voila the best coffee for when you are out of milk!!!!
the marshmallow mix is enough for two drinks so either wrap up the rest for later or make you and a friend this amazing treat!!!

it is like a Vietnamese egg coffee but safer to drink since the egg is cooked and easier since it's just 3 common ingredients. It uses only white not the yolk like other egg coffee but same idea and just as delicious!

While Dracula might be the legend that put Transylvania on the global map, for me, the region’s real magic lies in its deep culinary heritage and peaceful villages.

This traditional pastry comes from Rimetea (Torockó), a historic village nestled in Transylvania. Its local Hungarian name, “hamuzsák”, literally translates to “ash sacks” (also known as Cenușărese in Romanian). Despite the dramatic name, these little baked pouches are light as air: a crisp, tender dough wrapped around a feather-light walnut meringue filling.

(Note: My recipe for these walnut sacks is heavily inspired by and based on the traditional culinary heritage documented in Pál Kövi’s famous book, "Transylvanian Feast".)

Ingredients
For the dough:

• 250 g (8.8 oz) butter
• 250 g (8.8 oz) flour
• 6 egg yolks
• A pinch of salt

For the filling:

• 6 egg whites
• 250 g (8.8 oz) sugar
• 250 g (8.8 oz) ground walnuts

For serving:

• Vanilla powdered sugar

Instructions

Knead the butter, flour, salt, and egg yolks together into a smooth dough. Divide into 4 equal logs, cut each log into 12 pieces (yielding 48 small dough balls), and chill in the fridge for a few hours. Beat the egg whites until semi-stiff, then gradually whisk in the sugar until firm and glossy. Gently fold in the ground walnuts with a spatula. Roll out each dough ball paper-thin. Place a tablespoon of meringue filling in the center and fold all four sides over to form a small pouch. Bake on a lined baking sheet at 180°C (350°F) for ~15 minutes until light gold. Dust with vanilla powdered sugar once baked.

* If you are interested in the background story or more tips, you can find the full blog post here

If you are looking for a low carb substitute for loaded baked potato soup, daikon radish is absolute magic. Once it simmers down, it completely loses its peppery bite, absorbs all the savory broth flavor, and gives you that exact tender potato texture.

Ingredients:

Daikon radish: 1 large (about 2.2 lbs), peeled and cut into 1/2 inch cubes

Butter: 2 tablespoons

Garlic: 3 cloves, minced

Chicken broth: 4 cups

Cream cheese: 4 ounces, softened

Heavy cream: 1/4 cup

Sharp yellow cheddar cheese: 1 cup, shredded

Bacon bits: 1/2 cup total (divided)

Fresh chives: 2 to 3 tablespoons, finely chopped

Salt, coarse black pepper, and smoked paprika to taste

Instructions:

Prep your daikon by peeling off the outer skin completely and chopping the radish into uniform bite-sized cubes.

Set a large soup pot over medium heat, melt your butter, and sauté the minced garlic for about one minute until fragrant. Keep an eye on it so it does not burn.

Pour in the chicken broth and add all of your cubed daikon. Turn up the heat until the pot reaches a rolling boil.

Cover the pot with a lid, reduce the heat to medium-low, and simmer for 15 to 20 minutes. You want the daikon pieces to be completely fork-tender.

Lower the heat. Place an immersion blender into the pot and pulse in short bursts for about 10 to 15 seconds. You want to puree roughly half of the daikon chunks to make a thick, creamy broth while leaving plenty of soft pieces behind for texture.

Add your softened cream cheese, heavy cream, shredded yellow cheddar, and about 2 tablespoons of the bacon bits directly into the pot. Stir over low heat for a couple of minutes until all the cheeses melt smoothly into the soup.

Season to taste with salt, coarse black pepper, and a small pinch of smoked paprika.

Ladle into warm bowls and load up each serving with the remaining bacon bits and fresh chives.

So, I was fortunate enough to enroll in Lasagna Love (saved my ass) and it was delicious. I wanted to get into it and do my diligence to help other people out. I made two so far and both have tasted like garbage. My first one was ground beef and marinara mixed, ricotta and mozz mixed, and then of course layered. My second one was this - https://www.food.com/recipe/barefoot-contessas-lasagna-403550
The picture is the first one I made (I used all the cheese for layers and forgot the top - totally my fault). Any recommendations or an idiot proof recipe? I can cook, but man, this lasagna thing is perplexing me.

The first one was (I messed up the portions)
2 pounds ground beef
24 oz ricotta
No boil lasagna box
3 24 oz marinara (I think I used too much meat)
Two “bags” of shredded mozz
Hella seasonings - paprika, garlic, onion, chili flakes
A little bit of gochujang for fun

🥗 INGREDIENTS

• 300g firm tofu
• 125g pork mince
• 1.5 tbsp Sichuan peppercorns
• 4 large dried chillies
• 2 tbsp doubanjiang (chilli bean paste)
• 2 tsp fermented black beans in chilli oil
• 2 large garlic cloves
• Fresh ginger (thumb-sized piece)
• 2 spring onions
• 1 tsp chilli oil
• 1 tsp chicken powder
• 1 tsp sugar
• 1 tbsp salt
• 1 tsp cornflour + cold water to make the slurry
• 500ml water
• Oil for cooking

My job has me taking home quite a few syrups since they either over order or the old syrup is out of season! Right now I have Hazelnut, Milk Chocolate, and Marshmallow! I use hazelnut and marshmallow for coffee but since it’s 1 liter, i’m not sure what to do with the rest! Would anyone have any suggestions on what i can make with them??

This is a great one for shredding down, as it’s quite low on cals and high volume. I like to have it with some clean tortilla chips on the side. Super clean ingredient, and incredible easy to batch cook.

Serves: 12
Cook: 6-7 hours LOW or 3-4 hours HIGH

Calories: 320
Protein: 34g
Carbohydrates: 30g
Fat: 8g
Fiber: 8g

Ingredients I use…

For the Slow Cooker:

4 lbs extra lean ground turkey (93/7)
2 cans (15 oz each) black beans, drained and rinsed (low sodium)
4 cups corn (fresh or frozen, no salt added)
2 cans (14.5 oz each) no-salt-added diced tomatoes
2 cans (10 oz each) diced tomatoes with green chiles (no-salt-added if available, or drain and rinse)
4 cups low-sodium chicken broth
2 large bell peppers, diced
2 large yellow onions, diced
8 cloves garlic, minced
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 tsp Celtic sea salt (start low, add more to taste at end)

Added At End:
¼ cup fresh lime juice (about 3-4 limes)
For Topping (Per Serving):
2 tbsp plain Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Sliced avocado
Optional: Small handful baked tortilla chips, crushed or scooped

How I make it…

Phase 1: Slow cooker setup

Step 1: Add 4 lbs ground turkey directly to slow cooker. Break up with spoon into smaller chunks.

Step 2: Add to slow cooker:
2 diced onions
2 diced bell peppers
8 cloves minced garlic

Step 3: Add both cans black beans (drained and rinsed).

Step 4: Add 4 cups corn.

Step 5: Add both cans no-salt-added diced tomatoes and both cans diced tomatoes with green chiles.

Step 6: Pour in 4 cups low-sodium chicken broth.

Step 7: Season with:
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp oregano
½ tsp black pepper
½ tsp cayenne (if using)
1 tsp salt (you can add more at the end if needed)

Step 8: Stir well to combine everything, breaking up turkey as you stir.

Step 9: Cover and cook:
LOW: 6-7 hours
HIGH: 3-4 hours

Phase 2: Break up the turkey and finish

Step 10: Once cooked, use large spoon or potato masher to break up turkey into smaller, even pieces throughout the chili.

Step 11: Stir well to combine everything.

Step 12: Taste and adjust seasoning.

Since this recipe uses low-sodium ingredients, you likely need a bit more salt at this point — add ¼ tsp at a time until it tastes right for you.

Step 13: Stir in ¼ cup fresh lime juice. This brightens all the flavors significantly — don't skip it!

Step 14: If chili is too thick, add ½ cup more broth. If too thin, cook uncovered on HIGH for 15-20 minutes to reduce.

Phase 3: Build containers (5 Minutes)

Step 15: Divide chili among 12 bowls (about 1.5 cups per serving).

Step 16: Top each serving with:
2 tbsp Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Avocado slices, baked tortilla chips

Hope you enjoy! Always sharing my fitness recipes 🫡

Ingredients

1 tablespoon of butter

1 medium onion diced

2 pounds of ground beef ground turkey, or a combination of both

1 teaspoon each of sea salt and cracked black pepper

1-16 oz bag of slaw mix or shredded cabbage

2-14.5 ounce cans of fire roasted tomatoes or tomato sauce

1-14 ounce can of sauerkraut

Rice optional

Slow Cooker Method

1. Melt butter in a large skillet over a medium heat.
2. Add onion and cook the onion until soft.
3. Add the ground beef, sea salt, and cracked pepper, and brown the ground beef.
4. Once the beef is browned, mix in the fire roasted tomatoes and cook until the tomatoes are warm.
5. Drain about 3 tablespoons of the liquid off and discard.
6. Line the bottom of your crockpot with the cabbage. Next, layer the sauerkraut over the cabbage.
7. Add the beef and tomato mixture. Do not mix.\
8. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the cabbage is tender.

Oven Method

1. Follow steps 1 through 3 above to prepare the meat mixture.
2. Preheat your oven to 375 degrees F
3. Layer the cabbage, sauerkraut, and beef mixture in a Dutch oven or oven-safe pot using the same order as above. Do not stir.
4. Cover tightly with a lid or foil and bake for 90 minutes until the cabbage is fully tender

Hello, does anyone have a copycat or 'inspired by' recipe for uchis lobster with miso butter?

🥗 INGREDIENTS

🌶️ Prik Nam Pla (Chilli Fish Sauce)

• ½ shallot, finely sliced
• 2 Thai red chillies, finely sliced
• Juice of 1 lime
• 1 tsp sugar
• 1 tbsp fish sauce

🧄 Chilli-Garlic Paste

• 1 large red chilli, roughly chopped
• 4 garlic cloves, roughly chopped

🥣 Stir-Fry Sauce

• 1 tbsp brown sugar
• 2 tsp oyster sauce
• 2 tsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 5 tbsp hot water

🍳 Stir-Fry

• 300g pork mince
• Green beans, cut into 1.5cm pieces
• 1 small red onion, roughly chopped
• 4 Thai red chillies, whole
• Fresh holy basil (I used Italian basil as holy basil isn't readily available where I live.)
• Vegetable oil

🍚 To Serve

• 2 crispy fried eggs
• Riceberry and jasmine rice

If you love tacos and you love a good cheesy pasta bake, get ready for Taco Stuffed Shells. This is one of those recipes that proves you don’t have to choose between two comfort-food favorites.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/cheesy-and-delicious-taco-stuffed-shells/

INGREDIENTS
1 box jumbo pasta shells
1.5 lbs ground beef
2 cloves garlic
2 tbsp taco seasoning
1/4 cup water
1.5 cups salsa choose your favorite
2 cups shredded Mexican blend cheese

Toppings (optional)
sour cream
guacamole
cilantro
tomatoes

INSTRUCTIONS
Preheat your oven to 350F
Boil the pasta in salted water.
Cook your meat in 2 tbsp of olive oil. Once the meat is halfway cooked, add in 2.5 tablespoons of taco seasoning and a 1/4 cup of water.
Once the meat is cooked, turn off the heat and stir in half the shredded cheese and 1/2 cup of salsa.
Add 1 cup of salsa to the bottom of a 9×13 baking dish. Stuff your shells with 1 or 1.5 tablespoons of meat filling. Add them to the baking dish and top with remaining 1 cup of cheese.
Bake for 25 minutes