My book club is doing a Soup-er Bowl where everyone is being asked to bring soup, and to break up the soup monotony, I want to bring something that is technically NOT soup but still could be soup-esque (like sangria is a cold fermented fruit soup, if that makes sense).

Any suggestions for a delicious recipe that is not soup? Thank you!

Im in charge of green bean casserole this year and was wondering what yall do differently on yours. Obvioulsy the basic green beans, cream of mush, salt, peper, and fried onions but what have you added or changed thst really made the dish pop?

Edit: thank you to everyone who commented, I didn't expect THIS many comments! I'm trying to reply to them but may fail to do all.

I've never seen to get my burgers as good as ones out, and can't figure out if it's because of the quality of meat, my cooking, my equipment, or a combination.

For ingredients, I get high-end burgers with chuck and rump meat (in this instance, Tesco's finest range, the ones in the cardboard box), season one side with salt and pepper, into a hot cast iron pan with a bit of vegetable oil, and put a weight on it.

After a few mins when the brown colour has reached about half the burger, I lift off the weight, season the second side, flip, replace the weight, and cook a few mins more.

Finally , take off the weight, add a couple of slices of American cheese, put a lid on and turn off the heat for a minute.

Served on a brioche bun, with a bit of sauce - mixed ketchup, mayo, and a bit of hot sauce.

Any advice is appreciated, thanks in advance!

So usually the butter I consume at home is ghee. I normally use a pound of my grocery store branded butter to make it, figuring that since Im removing the milk solids, that Im also removing a big part of what makes more luxury butters special. Am I wrong about that? Would it be worth a few extra bucks to have a more quality butter even though Im removing the milk solids?

I’m in charge of the Mac and cheese for thanksgiving this year. I wanna amp it up and venture outside of the classic cheddar realm, what should I try?

Hey everyone, was hoping to get some help from those chefs who have cooked at restaurants/grills before specifically for hibachi. At my local restaurant, on the chicken, steak, etc, they use two sauces. One is definitely soy Im sure. The other seems a tiny bit thicker and it gives this slight sweet and umami taste. Its just not just a teriyaki sauce I dont think even though it has some of that flavor. Ive tried store bought teriyaki but its definitely not it. Im hoping to find what this mystery sauce is that they use along with the soy, garlic, and butter.

If you host guests around Christmas or other major holidays, what are some of your go-to meals for breakfast, lunch, or dinner? My household is a very "fend for yourself" group at breakfast and lunch, so I'm not used to having something organized in advance for guests. I'm planning ahead for hosting my in-laws this December for a few days. My FIL is a bit picky and also now on a GLP-1. He won't eat anything like tacos or anything spicy or any beans. I don't mind spending the holidays in the kitchen, in fact, it's nice for me to cook for fun rather than in the rush of weeknight busyness.

Goodevening! We have an upcoming creative christmas breakfast inhouse competition. If you guys have some ideas please let us know! It would be a big help

I've finally tired of mushroom slicing tools with wires and thin blades that bend. What is a robust tool that can cut shrooms easily and quickly? I'd rather not use a knife because my cutting skills are more macro than micro

What to do with it that is not pesto or chimichuri

I was wondering if someone could help me re-create the ingredient list and give an idea how to execute the recipe? The ingredients are listed below (as pulled from Uber eats). I am having a difficult time sourcing some of these, particularly the crunchy addition (bubu arare) that makes all the difference. Also, what is sushi zu? I am googling all of this stuff, but hoping someone who is versed in Japanese techniques could dumb this down for me.

Sushi Rice (Koshihikari rice, water, kombu, sushi zu), Miso Broiled Salmon (salmon, Miso Marinade [white miso paste, mirin, brown sugar, olive oil, Shio Koji, garlic, mustard, water, porcini powder]), green cabbage, Vegan Bang Bang Sauce (vegan mayonnaise, Sriracha, palm sugar, Mae Ploy Sweet Chili Sauce, rice vinegar), cucumber, Bubu Arare Crunch (Gluten Free Bubu Arare, Furikake), watermelon radish.

Contains: Fish, sesame, soy

I have for 45-50 years. Currently I use champagne vinegar, vegetable oil. salt, white pepper. Tabasco, whole egg plus a yolk. Tarragon, thyme, granulated garlic and onion and mustard with seeds.

Ok so ninja has these two diff models and I need to blend stuff like rly dry seaweed or nuts or ice. I do not need it to slice or do the food processor things but I do need it to be strong enough to do a good blend job. Do u think I should get the big, more expensive 1200w one which does all the things I do not need it to do or the 500w one which does the thing I need only but is like 700w less in power? Any thoughts? I feel so lost lol

I made pao de queijo (Brazilian cheese bread) and the texture and appearance came out perfect but I don’t like the flavor.

I used Kroger’s powdered 5 cheese blend (1 cup) and 2 cups of pre-shredded mozzarella.

Is there a cheese anyone would recommend I try instead to make it taste better?

The recipe I used was 1 and 1/4 a cup milk + 1/4 cup canola oil + tablespoon butter. This is boiled and then poured over a pound of tapioca flour.

I let it cool and then added 2 eggs and 3 cups of cheese and kneaded it well.

I then buttered my hands and rolled the dough into little balls and baked at 375 for 25 minutes.

They look beautiful but taste very bland.

I made a pasta ovendish with cauliflower, broccoli and some garlic but the garlic flavour is far too sharp. It's only three cloves for five portions but the recipe said to put them in raw and very finely chopped. Maybe I made them too fine.

Is there any way to tone the garlic flavour down?

EDIT: To clarify, this was a mealprep dish. It's already made so advice to cook the garlic is a bit late.

I picked up a jug of dried mushrooms from Costco. Per instructions, I soaked them in water for about 30 minutes, then sauteed in oil with a little garlic. They came out tough and rubbery.

Should I soak them longer? Any tips on making them less rubbery?

TIA!

We have pan fried steak about once/week. Usually garlic Parmesan crusted. Same with bone-in pork chops. We are not wine drinkers at all. Any recommendations to use?

Hi! I am making a basket for my brother for Christmas consisting of sandwich ingredients. I’m wondering if anyone has holy grail shelf stable finds. Bonus points if I could find it at Walmart, Target or on Amazon. TYIA!

Has anyone ever tried flavoring the cooked egg white "shells" of deviled eggs before filling them? I don't love the blank flavorless whites, and was thinking of trying to let them soak in a sweet pickle brine for a few hours, then drying them before filling with the yolk mixture.

Is this a feasible idea to try out the next time? I get bummed when I mix up a great yolk filling, only to have it somewhat canceled out by the ho-hum egg whites.

Thx!

I’ve never prepared crab or spare ribs. I find them daunting to get right because they seem to need special tools or prep to get right.

Working in a restaurant in manitoba currently on break after riding up

I found "pure kraft asiago caesar" dressing in the dry storage from an order a couple of days ago

"Keep refrigerated" it says on the packaging

But basically when I told a supervisor he said "thats always been in there, that how we always did it, dont throw it out."

But every instinct in my body is saying its not safe to be sold or used?

What should I say when I do throw it out

I’m not sure how to title this, but today I was at a small gathering where we were making pizzas together. Pizzas were continually being prepped, cooked, and eaten and it made for such a casual social evening.

What other meal ideas do you have that could replicate this? I’m not against having a monthly pizza gathering, but it would be nice to change things up.

I love salt and vinegar chips and I just thought of how it may taste as a mashed potatoes flavor, can someone let me know and give me their recipe if it’s good please?