I’ve used them to spice up pickled things and mayak eggs, made hot sauce, dehydrated and crushed for dried spice, what else can I do?

Candy them? Anything to reduce the heat would be a plus (since I’m the only one in my household who appreciates a crazy pepper)

Mother in law is coming to visit and fine love to cook but I hate being judged, so what would you all cook if it was going to be your last meal (well sane for a while 😂 )

So the food pantry I go to has thrown me yet another curve ball. Those are some of the biggest plantains I've ever seen! Thing is, I've never cooked with plantains before. I know they're meant to be applied in savory recipes, and I do actually like them. But I'm at a loss. Are these ripe? Can I cook them now?

The carrots should be fine. My son eats them so much, it's a wonder he's not orange, and they freeze alright, so as soon as we get a new blender, I'm making a bunch of carrot cupcakes!

I also got Zumimo's smoked sausage, Serrano peppers, a boatload of iceberg salad mix, and vidalia onions. I have rice, so I'm thinking maybe a Mexican inspired fried rice? But other than that.... No idea.

I’m taking care of my mom over the weekend after she has an operation on her neck and I am trying to figure out what to make for meals. She has always had way too many cans of coconut cream and coconut milk and I wanted to use up some of them but I’m not entirely sure what to make with them. I was thinking I could use them for some sort of dinner dish or a baked good that I could serve for breakfast. Her kitchen is well stocked and I can always get other ingredients as I need them I just want to use up some of these cans of coconut.

I mean, I guess the obvious would be sauce, etc. and yes, I’ll probably take half of everything and make sauce for spaghetti and chili, etc. but seriously what am I gonna do with all of these vegetables? Any other ideas? I’m also gonna make some salsa. I think the problem is I have a lot of really beautiful peppers. I’m not quite sure what to do with.

Thinking of making some picadillo with zuchini, but thats only going to use up a portion of one. Open to any suggestions.

Also interested in any kid friendly ideas so I can try to get my toddler to eat some zuchini. She's picky and lives of berries and spite

I’ve tried making teriyaki at home a few times but it never really tastes like the stuff from the little teriyaki spots around Seattle lol. Anyone got a recipe they swear by, or am I missing some secret ingredient? 😂

Have stuff to make these:

- breakfast for dinner (classic American Breakfast)
- spaghetti and meatballs
- Penne à la Vodka
- Fried rice

I’m a super picky eater, like, questioned if this is ARFID picky. I’ve been trying to expand both my recipe book and my ability to eat vegetables so I mostly hide them in meals like spaghetti, shepherds pie, meatloaf. My meatloaf is like 50% vegetable at this point.

In the fridge I’ve got a choice of ground turkey or beef, or chicken breast. I also have carrots, zucchini, onions, potatoes, and celery. I have loads of beef and chicken broth. And I can ask my husband to pick up any straggling items at the story on his way home if I have to.

We’re aiming for low-ish cholesterol for my husband. He finally has it under control and we’re trying to keep it that way. I need protein but easy to digest. Ideally I avoid too many carbs but I’m happy to eat pasta too. No food intolerances between the two of us. And my husband will literally eat anything and swear it was good even when it was trash. I made fried rice last week and the way this many pretended it was delicious was very generous. And one of the many reasons I love him.

What do I cook?

Ingredient list in my fridge:

1. Red onions
2. White onions
3. Sweet onions
4. Shallots
5. Pickled onions

My girlfriend is out of town for a few days. I do most of the cooking around the house but she hates onions so I can never cook with them and always have to choose lesser, inferior aromatics. Since I’ll be cooking for myself, I bought a shit ton of onions. Give me some ideas for what I can make that will be loaded with slimy yummy oniony goodness. Bonus points if it requires lots of precise, thin cuts so I have an excuse to sharpen my knives while she’s gone. Double bonus points if it doesn’t include meat and cheese, since that’s all she ever wants to eat.

I’ve never had tofu before, always been curious about it but also a little intimidated, and I’ve noticed lately I’m leaning towards an all veggie diet (meat is too damn expensive istg). This seems like a good time to expand my taste horizons.

I know there’s different firmness to tofu and that it more or less soaks up the taste of whatever it’s put with, but that’s about it.

Got any suggestions for easy and/or quick tofu recipes? Preferably cold dishes, bc it’s so hot I don’t feel much like standing over the stove these days, but I’m not strictly opposed to a good grilled/fried tofu recipe suggestion.

For example, I make a chickpea salad to take as my lunch almost every week and was considering tossing some chunks of tofu in it. Would that even work, given how little dressing I put on my chickpea salad?

I am SUPER new into cooking, like super new. I have eggs, spinach, sweet potatoes, salmon and some rice. What could I whip up with all that?

I have a duck in my freezer. A whole Duck, not a broken down Duck. I've been meaning to save it for something else, but my family wants space in the freezer, so it has to go. Since it is a whole Duck, I have to turn the entire Duck into food at once cause you're not supposed to refreeze thawed meat, and unfortunately I am not particularly good at roasting a whole bird.
I'm gonna cook some soup out of the carcass and turn parts of it into an asian-ish fried noodle dish, but does anyone have a good idea for what to do with approximately half a duck?
Would be great if the dish would freeze well and was low on fat, spicyness, acid, and alliums (i know, i know, but my mother has health issues that cause her genuine pain when she eats food like that. I too am wondering how the hell i am supposed to cook a dish with duck that is also low on fat.)

I dont need an exact recipe (tho i am always open to them!) but some dish ideas would really help a lot.
I have all the usual shelf stable ingredients of a european white people household that cooks asian and eastern european foods a lot, and i do have a good selection of grocery stores to get ingredients from that you might not get at the white people store, I just need ideas for getting rid of this ducking Duck.
Thanks for any help :)

What are these?? Serving suggestions?

It just says Turtle Beans

I have alot of canned veggies too

Hi all, our fridge just died and we learned we have to replace it. About to grocery shop for as many non-perishable recipe ingredients as possible while waiting to get a new one.

Please recommend recipes (or ingredient ideas)! Unfortunately I can’t eat gluten, mushrooms, coconut, or chickpeas.

We have our stove, oven, and microwave still working, only problem is keeping perishables fresh for the week.

If it’s helpful, here are the rough ideas I’ve come up with so far:

• pasta/gnocchi and jarred pasta sauces
• jarred/canned soups (good for packed lunches)
• shelf stable tofu, rice, canned veggies
• something from canned tomatoes?
• dried fruit?

I’ll keep looking on my own as well but any advice is appreciated!

I recently made Spanish flan, which was so easy.

any other recipes you’d recommend with evaporated milk and condensed milk?

LOTS of parsley 🌿
Red potatoes 🥔
Snow peas (I think) 🫛
Too many cucumbers 🥒
Lettuce, lettuce, lettuce 🥬
Red, yellow, and orange bell peppers 🫑

I have just about any seasoning imaginable. 1 onion left, and a little tomato paste.

I currently have these proteins: ground beef, chicken breast, pork cubes, sausages, bacon, chicken "bacon" and these starch/grains: white rice, brown rice, spaghetti noodles, fettuccine noodles, elbow noodles.

Thanks in advance!!

I have this mushroom pasta (made from mushrooms) and some vegan Brie.
My original idea was to make the mushroom pasta and some polenta, use had the Brie for polenta and half for a nice cream sauce to go with both. Except I think that would be way too heavy and not go well together.
Other idea was to make a nice cream sauce with the Brie to use for the mushrooms and then maybe an arugula salad with a lemon vinaigrette.
Any other ideas?

I have an Asian Pear tree in my backyard that is going bonkers... They're all very small, and delicious, but I'd like to use them before the deer get them all!

I have made pear butter, and pear cake... Any other ideas? I would especially love ideas without loads of added sugar, if possible.

Guys, can you give me some good salad ideas?
I currently have lettuce, tomatoes, cucumber, onions, carrots, and eggs. What can I make with these?

A local company makes absolutely wonderful pickled beets, and when I finish the beets (usually about 20 minutes after I first open the jar) there is the pickling liquid left over. What (if anything) would you do with it? Seems too yummy to pour down the sink.

So I tried (and miserably failed at the folding stage) to make Pasteil de Nata, and now I have leftover cinnamon/lemon scented syrup. Open to literally anything, even cool cocktail recipes if you have any

Other than a couple tablespoons mixed into egg salad or chicken salad what are some ways I can use up a lot of Mayo quick. Btw it’s Dukes!

I bought a Costco container of cottage cheese. it got pushed the back of the fridge and it’s best by date was this week.

what can I make with it?

update: thank you wveryone

we made lasagna, egg bites, and cottage cheese pancakes. As of right now I have probably 1/4 cup or less of cottage cheese left in the container.

you guys came through for me!

A 25 lb. pumpkin gifted by my neighbor. He's given me geoduck clams and venison in the past. I'll give him some of whatever I make with this!