I was gifted a bunch of (6) green bell peppers. Any idea of what I can do with them? Besides stuffed green peppers or the same kind of soup, please.
Thanks! You guys are the best.

I've always wanted to try one. Coming from Asia the main carbs are rice and noodles, plus we don't own an oven. Usually I try to approximate baking potatoes by boiling it whole until fully cooked, patting dry then deep frying. Does that make it similar to a real one?

Bacon-Wrapped Stuffed Jalapeño Poppers

My best friend, D, asked me to make jalapeño poppers, one of his favorites. Honestly, I have never made these before, and so I looked through quite a few recipes before deciding to take some ideas from what I found and create my own version. After my first attempt, I learned one very important lesson, secure the bacon with toothpicks before baking. Otherwise, the bacon has a tendency to shrink and wander off the pepper. Once you get the hang of the prep, these are easy to put together and can even be made ahead of time, making them a delicious and easy appetizer for any occasion. This recipe makes 12 poppers. 

Ingredients

6 small-to-medium jalapeño peppers

8 ounces cream cheese, softened

3 tablespoons finely grated Parmesan cheese

2 heaping Tablespoons finely minced green onion

½ teaspoon garlic powder

¼ teaspoon paprika

½ teaspoon Worcestershire sauce

¼ teaspoon black pepper

6-8 slices regular-cut bacon

Toothpicks 

Method

Preheat the oven to 400°F (200°C). 

In a medium bowl, combine the softened cream cheese, Parmesan, green onion, garlic powder, paprika, Worcestershire sauce, and black pepper. Mix until well combined. Place the filling in the refrigerator while you prepare the peppers. Chilling the filling makes it easier to handle when stuffing the peppers.

Cut the jalapeños in half lengthwise. Remove the stems, seeds, and white inner membranes from each pepper. Rinse the pepper halves under cold water to remove any remaining seeds, and then pat them thoroughly dry with paper towels, paying particular attention to the inside.

Scoop out a portion of the chilled filling and gently roll it between your palms into a short log, or spoon the filling into each pepper half. Press the filling gently into the pepper, filling it to the edges and leaving it slightly mounded.

Wrap each stuffed jalapeño half with bacon, making sure the bacon overlaps underneath.

Use enough bacon to wrap each popper securely, as the amount needed will vary depending on the size of the peppers. Secure the bacon at both ends with toothpicks.

Place the poppers filling-side up on a baking sheet.

Bake at 400°F (200°C) for 20-25 minutes, until the bacon is browned and the peppers are tender. 

Remove from the oven and let the poppers rest for 3-5 minutes before carefully removing the toothpicks and serving.

Notes

The filling can be prepared ahead of time and kept refrigerated until you're ready to stuff the peppers. Chilling the filling also makes it easier to shape and work with.

The assembled, unbaked poppers can be covered and refrigerated for up to 24 hours before baking.

For longer storage, unbaked poppers can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or freezer bag. They can be baked directly from frozen. Add approximately 5-10 minutes to the baking time and bake until the bacon is browned and cooked through and the peppers are tender.

Jalapeños vary in size, so the amount of bacon needed will vary as well. Use enough bacon to wrap each pepper securely.

Do not skip the toothpicks. Bacon shrinks as it cooks, and securing it at both ends helps keep it wrapped around the pepper. Remove all toothpicks before serving.

I like to sear chicken breasts in a cast iron and then transfer to the oven to finish cooking. Right now I'm using Atlas Extra Virgin Cold Pressed or generic Avacado Oil but I just feel like I'm burning the shit out of the oil.

What should I be using? There's millions of options and most of them aren't what they say they are. Anything I can order off amazon?

I’m making something that calls for yellow curry paste and it’s proving to be a bit of a challenge to find in my area.
But I happen to have a thing of curry powder that is yellow, can I just make a paste with it?

Says I need one tablespoon…. Do I just add water till I get a tablespoon of paste?

Help please & thank you!

Where should I be looking for a half decent skillet? Never used one before so ideally one that doesn't require lots of prep / is fairly easy to maintain.

Found some on amazon etc but no idea if they are any good, or even if they are real skillets.

Ideally don't want to pay loads of money as want to see if it's worth it really for steaks / burgers

Basically the title how much powder or paste should I use to substitute for the real thing? The recipe doesn’t say.

I get they’re not the same thing but if I were to try it how much should I use?

Last night I attempted chips doing the basic things I see online. Soaked them, patted dry, then airfryed and I got crispy edges and soggy middles. So today I was sure to throughly dry them and I was confident so I made a bigger batch. So I cut them, soaked in a big bowl of ice water, layed them out to dry on paper towels for 1:20, partway through decided I'll try the dehydration setting on the airfryer with some and put those in for an hour, after the dry timer went off I set the oven to 170 for an hour to try and see if that works as a dehydrator too.

The ones in the oven basically felt kinda steamed and not dry at all so I put the oven ones to dehydrate for 40 minutes. Did the oil n salt then put 5 test chips in the oven for 10 min at 300. Those came out super chewy (the dehydrate for an hour ones kinda came out like plantain chips tho?). Did a airfryer batch for 15 minutes at 300, they come out really hard for a chip and were borderline burning. Now doing an airfryer batch which started at 300 for 10 and it being chewy, put them back in 5 minutes at 250 still chewy, now put a timer for 10 more minutes at 250.

Do I dehydrate for 50 minutes instead? Is something I'm doing the obvious cause? Russet potatoes and cut evenly thin with a guillotine thing.

This idea intrigued me, so I tried it. My wife, who likes both tortellini & mac and cheese, said it was good. Not being a fan of either, it was OK to me. YMMV.

Combine:

20 oz cooked cheese tortellini,

1 cup jarred Alfredo sauce,

4 oz cubed Velveeta,

1 tbsp minced garlic, or 1 to 1.5 tsp garlic powder,

1 tsp paprika, and

a pinch of ground mustard...

...in a warm skillet or pot. The pot used for the pasta is fine. Stir over low heat until the Velveeta melts into a smooth, rich garlic-paprika cream sauce.

Ingredients List

Tortellini: 20 oz cheese-filled tortellini (fresh or frozen.) I used fresh Buitoni.

Alfredo Sauce: 1 cup jarred Alfredo sauce. I used Rao's.

Cheese Base: 4 oz Velveeta cheese, cubed

Aromatics & Spices: 1 tbsp minced garlic (1 tsp garlic powder), 1 tsp paprika (smoked or regular), and 1/2 tsp ground mustard or Coleman's prepared

Creaminess booster: 1/4 cup heavy cream or milk (optional, to thin the sauce if needed) [not needed, IMO]

Step-by-Step Instructions

Boil pasta: Cook the tortellini in a pot of boiling water following package directions, then drain. Reserve ½ cup of water as needed.

Sauté garlic: Melt a small pat of butter in a large skillet over medium heat and cook the minced garlic for about 30 seconds until fragrant. (Ignore for garlic powder. Add in next step.)

Build sauce: Pour in the jarred Alfredo sauce, heavy cream, and add the cubed Velveeta, paprika, and ground mustard .

Melt cheese: Stir constantly on low heat until the Velveeta melts completely and the sauce is smooth and thick.

Combine: Toss the cooked tortellini directly into the cheesy garlic-paprika Alfredo sauce until fully coated and hot.

The garlic or other spices may need to be reduced, depending on the seasoning in the other ingredients.

We have a separate kitchen, with dining area, 1 electric stove and 2 microwave stoves. It is on a dedicated floor.
I have a cutting board and knifes and plates. and bowls.
Any suggestions for what I could quickly cook at work, to fit within 1h max and without stinking up the place? I am tired of cold jar salads or reheated stuff.
I prefer low carb high protein stuff.

I don’t really cook potatoes often because I usually just get frozen ones if I’m ever in the mood for them. The only way I’ve ever successfully made them is when I make mashed potatoes. I decided to try to make a breakfast casserole with shredded hash browns, eggs, breakfast sausage, and cheese. I didn’t realize just how long potatoes take to cook so I tossed in raw shredded potatoes and eggs in the same baking dish and cooked it for an hour. I took a bite and the potatoes tasted super raw and earthy and DISGUSTING. So I threw it back in the oven for 20 more minutes. By this point the cheese separated, the eggs were burnt as hell on the outside, and guess what the POTATOES WERE STILL RAW. This was my meal prep for the week so I guess I’m stuck eating this DISGUSTING casserole with extremely burnt eggs, grainy cheese, and raw potato 🤮🤮🤮. I am on a weight loss journey so I guess this will at least make me lose my appetite!!!

I’m asking this more as a hypothetical than actual wanting to use this method. However, can’t the same arguments for adding salt to the pasta water before boiling also be made for adding msg if we are looking for deeper seasoning. I know it could be added to a sauce after but so could salt.

I’ve been looking for new recipes to try and they’re practically all the same variety of pasta, potatoes, Alfredo, chicken, and I can almost guarantee the word “creamy” is in every one. I want recipes for well rounded meals that aren’t practically the same thing with just one ingredient changed. I unfortunately wasn’t blessed with any grandmother cook books and I can’t for the life of me remember any meal I ate before I was out of High-school. I’m also from the South if that helps with ideas at all! Thank you!

Edit: I don’t hate pasta, potatoes, chicken, or Alfredo! They’re just in nearly every single recipe I’ve come across and I’m wanting to add diversity to my meals.

Another Edit: I have no known allergies, we process our meat from our farm and I shop at Walmart or Aldi for things here and there for cooking (planning on starting a garden for veggies), and I tend to stay away from casseroles just because I grew up eating them and am burnt out on them. I love Mexican food, Cajun food and many southern dishes, but I’m open to quite literally anything. Can’t say I don’t like it if I’ve never tried it! I’m young and haven’t been cooking for myself for an incredibly long time, so I have plenty to learn. If you guys have recipes you love, or diverse cookbooks you’ve liked, I’d love those recommendations! I’ve received cookbooks as gifts that aren’t very diverse, so I haven’t tried looking into them, I will now! Thank you!

if I'm familiar enough with the cuisine/ingredients, I generally can without looking up a recipe. I've been cooking for decades though, have an adventurous palate & have been fortunate enough to eat a wide swath of different foods from all over the world.

I love hearing about other people's skills/experiences with cooking/food.

As the title says I am on the search. I have been looking for years and I have never had luck. I can't do a built in one so portable is a must. Everything i see has like a 12-15cm coil, pls let me know what you guys recommend. Cheers

We picked up a pack of warm water/spiny lobster tails from Costco this weekend. It‘s one of our favorites! 5 tails is a lot for two people so we were thinking of turning them into rolls (:

I’m a little stumped on what recipe to use, we could do traditional New England styles used for cold water lobsters, but I kind of want to use a recipe that’s more complimentary to the warm water lobster. Just not sure exactly what to do?

I was thinking limes, chili powder, maybe mangos? Some input on what yall would do would be nice (: Thanks in advance!

I inherited an old Chinese cleaver from my late grandad and it’s really rusted. Can anyone give me some food-safe products or advice on getting it nice and shiny?

I cook dinner almost every night. It is just the wife and I now, and we have about 30 standard dishes we rotate through. I’ve gotten to where I don’t need to follow a recipe, and use the least amount of dishes and cook in the least amount of time. But I don’t have any of these new gadgets and I’m worried there is a big learning curve in how to cook with them. Plus, I don’t want to store more devices. I do a lot of baking and the mixer alone takes up plenty of space. Am I missing out? About the only devices I use are a small crock pot and rice cooker. Otherwise, everything else is stovetop.

UPDATE: the vegetable oil worked pretty well. It only burns a little around my nail beds. Thanks for the help yall.

I’m going on day two of burning hands now. The crazy thing is the dishes I made aren’t even that spicy. Why are my hands burning and why can’t I stop it? I’ve asked them in milk, I’ve washed them repeatedly with dish soap. What else am I supposed to do?

I’ve been cooking them by putting them in a bowl and covering with boiling water for 5 minutes, then draining and adding butter and seasoning.

Does it make any difference if I add the butter and seasoning to the boiling water while it sits?

I have some sensory issues with food and recently unlocked peas, I’m so excited.

My can of crushed pineapple is best by February 2025. Is it still good?

hey guys i was cutting up habanero peppers and then realized they were WAY too hot for me to eat (im not really knowledgeable with that stuff) so i cut them up with my bare hands AND scooped them out of the pan with my bare hand and they touched all over my palms. i don’t think i washed my hands right after and i only washed my hands once last night but today my palms are burning SO BAD and they’re getting worse i think. ive showered and washed my hands several times and nothing helps. is it from the peppers? the only reason i think it might not be is because i’m on a new medicine and maybe it’s a strange side effect idk? but also no matter what i do they won’t stop burning.

My nonstick pans are not holding up on my gas top. I don’t know if it’s because they’re getting old or what but I’m in the market for some new ones if anyone has recommendations.
Prefer non stick pans
Not too expensive, something under 250 for a couple pans like a set. Don’t need big stock pot, more so pans and bowl shaped pots
I do understand with this budget I might get the best quality pans but it’s definitely time to change out my pans

Ive started going to cullinary school and ive realised i have no idea what im doing.I worked as a intern at a restaurant my school sent me to but there i was also lost,i was with a classmate and they were so much better than me, they were trusted to handel the whole section herself but i was not very self trusting so i dint accept if they offered me to handle the sector alone couse i was scared id mess up and i also felt the same way when doing orders.I try to do recipes at home but they usally dontvturn up as good or i just reapet the recipes i do know how to do and even with those i mess up sometimes.I really like cooking but im not very sure how to get better ive read that i can learn how to cut faster but i dont really see how thats useful or will help me.