oooh, I was going all heart eyes over those pumpkin dutch ovens the other week. that stew looks delicious too!!
A classic oven baked Mac n cheese is good. Shells are also good if you don't have any macaroni elbows
maybe a broccoli cheese soup or another cheese-based soup?? I believe shredded cheese freezes fine, too, if your concern is just it going bad.
if you make a huge batch of cheese sauce, you could put together a bunch of mac and cheese/other pasta casserole, portion it into aluminum casserole dishes, and freeze them for future baking alternatively, it's a great opportunity for a grilled cheese party
talk of cheese and casseroles got me wanting what my family termed 'heartburn', which was basically a thick chili in a deep round casserole dish, topped with Fritos and cheese... man, I don't think I've had that in 15 years.
Took a few cans of beef broth, topped off with water to make it deep enough for the noodles, and seasoned with soy sauce, rice vinegar, and hot sauce before cooking some udon noodles in it. When the noods were almost done I added a healthy amount of sesame oil XD love that stuff, makes things taste so rich and homey. You could add other stuff of course but sometimes all I want is noodles and tasty broth.
A really good sauce for either peanut stir fry or cold peanut noodles: Mix equal parts hoisin sauce and peanut butter, add to taste: soy sauce, minced ginger, minced garlic, brown sugar, fish sauce. Add water or coconut milk to get the right consistency. You can also leave out the garlic and ginger if they're going in the stir fry itself. Been eating a ton of this the last couple weeks while visiting my sibling!
Anyone got any tips and tricks for making baozi? I absolutely adore them but they're a very high-spoons process to make, any advice for making the process quicker/easier would be greatly appreciated, thankyou!
five pies at the thanksgiving family friends get-together :D I made the pecan pie; it uses intentionally curdled caramel. came out incredible <3
I've been told to go on a low FODMAP diet for at least a month. Does anyone have any tips for adjusting to my new, garlic-free existence?
I went through my parents' cabinets while they were out of town and pulled out all the canned food that was past the expiration date. Anything old enough that I was actually worried about it I threw out, but there's some I'm sure is fine but would rather someone eats before I stop being sure. Does anyone have any good ideas what to do with any of: 5 jars of various brands and flavors of marinara sauce 3 cans of tomato puree my dad got on accident when Mom asked for tomato paste a can of evaporated milk 2 cans of cream of mushroom soup I could dump all the sauce together, reseason it, freeze it, and not buy pasta sauce for ages, I guess, and I know mushroom soup is part of a lot of midwestern "throw a bunch of stuff in a casserole dish and stick it in the over for 45 minutes" recipes, but if anyone has any more interesting ideas I'd appreciate it.
My mom reccomends cream of tomato soup to get rid of the tomato puree. If anyone in your household likes chili that's another option. Idk about the rest tho
I use cream of mushroom soup (condensed specifically, tho i assume regular would work if you use less liquid) for beef stroganoff. extremely vague recipe is thus; get beef.. a poundish? the amount you want. brown with onion, mushroom, garlic. add a cup or two of beef stock. add a can or two of cream of mushroom soup. simmer. add dollop of sour cream, serve over egg noodles
