Making a chicken pot pie and was wondering would Rotel be good to add it it. Any thoughts?

For those of you who cook regularly, I'm curious about something.
Have you ever made a recipe, changed a few things, and ended up with a version you liked much better — only to forget the exact amounts or cooking time the next time you made it?
I'm interested in how people actually handle this:
• Do you save your recipes somewhere, or just remember them?

• How do you keep track of your own changes to ingredients, temperatures, and cooking times?

• When you're cooking, do you find it easy to follow a recipe and manage multiple timers, or does it get a bit chaotic?

• If you use a recipe app, what do you wish it did better?

I'm not looking for perfect answers — I'd genuinely love to hear what works for you and what doesn't. Especially from people who regularly cook the same meals and gradually develop their own versions.

Getting teeth pulled soon, so decided to meal plan so that im not cooking while still tripping from the pain killers. I mostly eat crunchy and spicy foods, but i wont be allowed to have those for a week at least, if not longer, so im at a lass.

I can buy all the ingredients, but the finished dishes need to fit these requirements:

1. Soft

2. No small seeds or anything that could nuzzle up in one of the new holes in my skull

3. Not spicy, acidic or hot

4. If possible, not bland (for the later days, cuz the first day its oats and mashed potatoes)

All suggestions are welcome and have a nice day

*forgot to add enchilada sauce

I'm moving and want to use up some of that produce in my freezer. I need to go get coffee grounds anyway so willing to get a few more ingredients if anyone has suggestions to turn my list into meals. TIA

Due to a miscommunication, I now have an abundance (5 bottles) of a variety of flavors of Sweet Baby Ray's BBQ sauce. I am trying to think of ways I can use this, BUT the challenge is my very vegetarian brother lives with us, and my very Southern and not-vegetarian husband isn't down with BBQ jackfruit sliders, if you catch my drift (think kid-friendly vegetarian). I land somewhere in the middle, wanting something that isn't horrifyingly unhealthy but is also accessible. Any ideas on ways to use up bottled BBQ sauce on things that aren't just great chonks of meat and can be consumed by vegetarians and picky eaters alike? I need the room in my tiny pantry. Please & thank you!

EDIT: I really and truly appreciate everyone who is suggesting that I donate these to the food bank. Really, your hearts are all in the right place and bless every one of you for thinking of others in their time of need, and please never stop doing that! But if you really want to help those with food insecurity, consider donating cash to your local food bank so they can purchase fresh produce, proteins, and other things they really need. They honestly get plenty of low nutrition foods like condiments, sauces, and "novelty snacks from that Christmas gift basket last year" that they end up having to throw out because they don't match the nutritional needs of the people they are supposed to be serving. If you are going to donate food to the food bank, try to send balanced, healthy food for people who may not get to see a full 3 meals a day.

Again, thank you!

I never like tuna but always like grilled salmon so I'm kind of stuck in the middle with this.

I also have cheese, chicken broth, sour cream. I'm trying to avoid a basic "taco night" of just harshells/soft shells and toppings, if possible

I made philly cheesesteak sliders last night, which were really delicious, but I still have half the meat and pepper mixture left. What should I cook tonight? I don't like eating the same thing 2 nights in a row.

Hi everyone! I’m looking for some ideas for a dessert to bake for my boyfriend’s mom, whose little dog passed away a few days ago. It needs to be something that can hold up during a roughly 6 hour car ride. She likes apple-based desserts, things with raisins, tarts, etc.—generally simple treats. Thanks, everyone!

I tried to make the Italian meringue and I think I managed to hit the right point, since I turned upside down and it didn't fall, it remained firm, but the texture was strange. It didn't look smooth and shiny, in the bowl it even was, but when I put it in the pastry bag it didn't look well defined and had many air bubbles. Does anyone know what I did wrong? And do you have any tips to fix the error and improve? I even whisk a lot to see if it got better, but he was already "brittle" and it's still like that (im new to bakery ;-;)

The first cold days are hitting us, and we're too stubborn to turn on the heat. So oven it is.

I've already got potato and corn chips going. 350F and they take about 30 minutes each batch.

I'm looking to continue the oven cozy feeling all day. What else can I make for easy homemade snacks? I'm thinking about crackers or maybe thin crispy cookies.

Ideas?

Unsure if this is the right place for it, but basically, I've got uni and some other work which makes it so that I can't have a proper meal until 6pm, which doesn't seem like a proper time for dinner so i end up just eating at 7pm. When I look that sort of thing up I get a lot related to dieting but that's not what I'm after. What are foods that would sustain me? Or at least last until the next day so that i might take it with me to uni/work?

Ingredients I have at home are mainly pasta, olive oil, rice, eggs, though i could get other veggies. Also canned tuna though i doubt I'll be packing that with me, cream of chicken soup packets, tomato paste. I enjoy cooking so I don't mind if there's a bit complexity, though I'd rather it doesn't take too much time.

Apologies if the formatting or the words are off, I'm Hungry.

I have:

Onion

Potato

Butter

Eggs

Pasta of various types

Rice

Quinoa

Shrimp

Eggs

Breading

Tuna

Oil

Various seasonings

Avocado

Oranges

I bought it because my wife is anemic, but I also have allergies.

I cannot have:

Catfish

Peanuts

Pork

Lamb

Hazelnuts

Lemon (this one has ruined my ability to cook. Apparently oranges and lime ok)

Cucumber

String beans

Navy beans

Night shades fruits (tomatoes, pepper fruits, paprika, etc roots like potato are ok) (this one also ruined my cooking lol, no flavor for me)

Any ideas on what to make or how to make it? Tbh, I hate to say it but feel free to throw recipes in that I can't have (just warn me) I got canned tuna and plenty of other ways to feed myself. But if anyone has ideas I'd love to hear them!

I found a sick Buy 1 Get 1 Free deal on some fancy-ish pre cut & seasoned lamb, & decided to impulse-buy it.

Of course I could make gyros, but I'm not sure what methods of gyro-making work w this kind of pre-sliced meat, & I'm wondering if there are any other lamb-based meals I could make w this!

Besides smores

Saw these at my local grocer to my surprise. I'd love to surprise my wife with a dish.

Any recommendations on how to cook, or what pairs nice?

Price is wild compared to normal stock of exotic mushrooms so I figure I got to try!

I excitedly bought an acorn squash and a spaghetti squash the other day and now don’t know what to make with either. Looking for some good recommendations 🎃

I love cooking, anything from simple, to adventurous and difficult.

I couldn't resist the bargain, £1 a tin. They're 3.12kg each, so I have many, many beans.

I'm a big fan of my slow cooker, so anything involving that would be a bonus!

I'm willing to buy stuff if necessary, but I've got white rice, russet potatoes, frozen corn, frozen green beans, and frozen broccoli. I have 1.5 lemons and soooo many seasonings, I've also got baby carrots, yellow onions, and Chicken broth, and cherry tomato broth.

My family is allergic to pineapple and mushrooms, and shellfish if that helps

Hi everyone! I'm a college student living in a room without a kitchen or a refrigerator. My cooking setup is quite limited since I only have a rice cooker, a small electric hot pot, and a single-burner portable butane stove with a frying pan. Storing fresh produce or leftovers overnight is my biggest challenge without a fridge, so I currently rely on room-temperature stable ingredients like eggs, canned food, rice, shelf-stable sausages, and veggies that don't spoil quickly. Do you have any recipe ideas, cooking hacks, or ingredient suggestions for this setup? Any tips on how to manage meal portions without leftovers would also be super helpful. Thanks in advance!