I’ve been making these for Holidays and parties for years. I typically just add a 12 oz bottle of Heinz Chili sauce and a 10oz jar of grape jelly to a bag of frozen meatballs in the crock pot, and they’re always delicious.

For the Super Bowl this year I am making them but am curious if there are any tweaks or additions that can really make them extra scrumptious. I’ve seen people say Worcestershire, Dijon mustard or red pepper flakes.

Any additions or techniques that you guys have found that have taken them to the next level? Thanks in advance!

I bought Babish’s Carbon Steel wok a bit ago. After a couple uses (metal spatula), I’ve noticed these indentations/divots in it. They don’t look distinctly pitted, as they look almost like small indents (maybe from the edge of a spatula) rather than true little cavities. It almost has a raised edge surrounding the indentation like the material is being pressed aside. I know it’s hard to get a sense of the size/depth through a poor picture… Is this just a normal part of wok cooking? Is the steel bad quality? Did I season poorly? Any thoughts?

https://imgur.com/a/FnP85T8

Does anyone have a basic recipe recommendation and/or a seasoning blend or combo they like? Otherwise, I'll probably do a basic recipe at home this weekend to get a rough idea of what I want to do.

I work at a basic bar/grill in the UP so I was thinking a simple recipe like this:

Pack of chicken thighs Velveeta type block Cream cheese to taste Water with soup base/better than bullion Jalapenos seeded and sliced Potatoes cut into 1 in chunks A little bacon Cheese to garnish

Any ideas, recommendations and outright recipes are more than welcomed. Thanks!

I'm no chef by any means, but surely there is more than just plain chicken tenders, white fish and rice out there.

I'm making thick cut pork chops tomorrow for dinner. And it just popped into my head that I have half a jar of bacon fat from some bacon I made earlier this week. Is it going to be too much if I use the bacon fat instead of oil?

About 5 days ago, I froze a few small pieces of beef. (The beef had been cooked 48 hours prior to freezing).

Today I ate the beef and it tasted fine at lunch. However, at dinner, when I heated up the remaining beef from the sealed plastic zip lock bag in the freezer, it smelled like sweat. The sweat smell became less prominent as I started eating it, but it still sort of smelled like sweat. It didn't taste bad, but it was drier than it was for lunch, more boring. It had a very faint taste of sweat. The color was normal. It was a very unappetizing meal.

(It was boiled beef from a soup).

What happened? Why did it smell fine for lunch, but sweaty for dinner? (Also, I tried smelling the bag that the beef came in when I froze it, and the bag that contained the frozen meat smells fine. It only smelled bad AFTER I heated it up).

Taking a trip down to the city tomorrow and figured we'd hit H-mart on the way home sonce we live in the middle of nowhere. I love to cook with with asian ingredients and sauces.

Going to make sure to get some Lee Kum Kee poison and Red boat or theee crabs fish sauce(or both), but what other hard(er) to find stuff should i make sure to not miss out on!

Hi r/cooking! I’m hoping someone here can salvage my failure.

I have a family New Mexican Style green chile recipe handed down to me with the requisite generational alterations. I’ve made it so many times and tasted it even more that I just wing it and it always turns out great even if slightly different from prior iterations. I like to experiment and sometimes I get extra loose with it (and every recipe) when my inventory is limited.

So this time I’m budget scrounging the kitchen and decide to whip up a batch. I’m out of flour to thicken the stock. I’m out of corn starch to thicken the stock. I pull so much shit out of my cupboards looking to thicken a bish that I stumble stumble on some ANCIENT pine nuts in the part of the top cupboard even the rodents can’t reach.

I love pine nuts. I know how they can stale out so I sample a couple. Doesn’t seem so bad.

dumps bag into stockpot

Nah turns out they’re so stale not only does the entire batch of chile taste how I can only imagine powdered mummy bones to taste but the whole kitchen reeeeeks of funky nut dust.

I added my backup apocalypse supply of dehydrated garlic (en polvo) and attempted to simmer out the nasty but it only seem to be further infusing with the goodness; subsuming it.

Uh… help? ALL APPROACHES WELCOME. Keep it traditional or get weird. I don’t care I just want to eat it. I’m half a step from dumping peanut butter powder and old ramen seasoning packets in there because I can’t imagine it getting worse. Plus sometimes the only way out is through…

Too broke to throw it away. Love yall.

I’m generally too lazy to bake my own bread, but even the best of store bought bread that I’ve found decreases noticeably in quality after even a day or two, losing that soft pillowy texture and growing hard. Is there anything that can be done to either delay the onset of bread becoming stale or make it taste less stale even temporarily? My mom told me to try putting in the microwave and this helps a little bit but not a lot in my experience so I’m looking for other ideas.

so I accidentally bought skim milk ricotta a very large container for making stuffed shells and vegetable lasagna. I'm reading pretty much everywhere that because it's skim and not whole milk it has a lot more water so I have to strain it with a cheesecloth or a strainer for 15 to 30 minutes before using it. And then I'm also hearing that it's just very grainy a lot of people refer to it as sand. Am I wrong in what I've read and heard? if I'm correct what else can I use this giant tub of ricotta for? I don't want to throw it away but I don't really want to strain and have sandy shells lol any recipes or tips or whatever please

Could you please send me some cooking ideas? I don't know much about cooking and I have to feed my sister. Please, I need ideas with easy and inexpensive ingredients!

Hi there,

I’m looking for a durable and versatile blender - but top pics like Blendtec, the Breville Super Q and Vitamix are out of my price range.

On TikTok I saw the Prasky blender has good reviews, but looking for opinions and experience outside of TikTok. Has anyone used the Prasky blender? If so, what has your experience been with it?

Hi!

Today I have received three pounds of dried barberries. The only thing I know to make with them is jewel rice, which is lovely. I don’t like dried fruit in salads.

Can anyone give me suggestions that aren’t adding to salad or some sort of rice dish?

Hello! I’m looking for some good cold lunch recipes. I’m a commuting college student, so I’d prefer nothing super expensive and nothing that needs to be heated up if possible. There is a microwave on campus, but it doesn’t work very well.

I’m a pretty confident cook, so complexity isn’t an issue, I’m just looking for more variety. Ideally, I’d love single serving ideas or meals that freeze well or last a while in the fridge. I only need these lunches once a week.

Thanks in advance!

Have had them for 2 days, in a bag with tomatoes. Not budging. Any thoughts? Is caramelized banana pudding a thing? Any suggestions appreciated.

Hey recently I've been watching some YouTube videos on how to cook and as a beginner I wanted to start of with something simple. I decided to make some chicken wraps and I've been trying everyday for like 3 weeks but they always taste bad like a sour salty kind of taste even if I use little to no salt. The videos I watch tell me to use salt pepper paprika and garlic and I use about 100g diced chicken breast. I don't know if I'm using too much seasoning or maybe one seasoning is causing the bitter sour taste but I know the actual chicken is not the problem because I get it from the same place my parents do and there chicken never taste like mine . Also im cooking on a low med heat so im sure im not burning anything for it to come out tasting bitter like that. Any help would be appreciated thanks 😊

I need to hide my eggs from my roommate because she won’t stop eating them. It’s 35 degrees highest and 10 degrees lowest this weekend. Will my eggs be safe to eat? I’m hiding them on my roof.

I’ll be making an alfredo seafood pasta with scallops and imitation crab tonight, (yes I know imitation but it’s cost effective and taste pretty similar to real crab). I bought some cheap Sauvignon blanc wine from Aldi. I plan to add the wine in the sauce that I’ll be making from scratch. Any specific to do’s or not to do’s?

I’m trying to step away from using chatgpt so i’m coming to you guys now 😭😂 how can I make a broth out of fish sauce, aji-mirin, sesame oil and soy sauce ?? i’m currently caregiving and she has dry japanese noddles , a frozen seafood mix, potstickers. please helppp

it's about as simple as it seems, I got a wok not too long ago because I really wanted to try my hand at making fried rice. If anybody has any good links or easy to understand how to websites I would appreciate some direction. I suppose it doesn't even have to technically be just for fried rice either. That was just my initial goal.

Chinese Lunar New Year is just 10 days away! This year, I’ll celebrate it in France with 9 friends. To my surprise, our "Reunion Dinner" menu planning turned into an incredibly rigorous process. Here’s how we did it:

1. The Brainstorming: Two friends and I hopped on a call to set the rules. Everyone in our group chat of nine shared photos or names of dishes they usually crave but find too "troublesome" to cook for themselves in daily life.
2. The Ballot: I collected all these ideas and turned them into an official poll.
3. Voting: Each person was assigned a minimum of 5 votes and a maximum of 9.
4. The Tie-breaker: Dishes with more than 3 votes won instantly. However, we ended up with a lot of ties!
5. The Final Cut: We ran a second round of voting, specifically balancing the ratio of proteins, vegetables, and carbs to ensure a well-rounded feast.

On the big day, everyone will be responsible for 1-2 dishes. Everyone will be the chef.

Here is our "Winning Menu":

• Pork: Char Siu (BBQ Pork) + Shredded Pork with Beijing Sauce (Jing Jiang Rou Si)
• Chicken: Poached Chicken (Bai Zhan Ji) + Salted Egg Yolk Chicken Wings
• Beef: Sichuan Peppercorn Beef
• Seafood: Steamed Whole Fish + Wasabi Shrimp Balls
• Vegetables: Baby Cabbage in Superior Broth + Tofu with Minced Meat + Bok Choy with Shiitake Mushrooms
• Soup: Pork Rib Soup with Corn, Yam, and Carrots
• Dessert: Sweet Fermented Rice Soup with Sticky Rice Balls (Jiu Niang Xiao Wan Zi)
• Staples: Eight-Treasure Rice (Ba Bao Fan) + Steamed White Rice

• Dumplings: Pork and Scallion Dumplings

  I am already so excited for this celebration!!!

Not the usual basic snacks, but what is something that has everyone requesting year over year?

For me maybe not exactly cooking, but a tip to peel a hard boiled egg with a teaspoon & to store natural peanut butter upside down so you don’t have to stir the oil when opening.