Hi all, I'm looking to make chili and I ordered the seasoning mix for a chili that I grew up with but is no longer sold in stores, but it was delayed. What is everyone's favorite chili seasoning (either a premade mix or homemade, either is fine by me), preferably if its similar to Hard Times Texas chili. I usually just do a generic seasoning mix and while its fine, it isn't the most flavorful in the world and would like something a bit better. submitted by /u/dukes2022 [visit reddit] [comments ..read more

I recently received a bag of around 10 lbs of assorted peppers (give or take.)I sorted put all the bell peppers and froze them, as for the rest I don't have the slightest clue what to do with them. I know I'm going to roast some and do a pepper relish with some, but other than that I have no idea what they are or what to do with them. Any and all ideas are welcome. TYIA submitted by /u/absoutezero [visit reddit] [comments ..read more

I am sorry if this is the wrong subreddit but I need help. I was following a recipe of Tinis mac and cheese but once the roux came to a slight simmer it started getting very thick. I added the evaporated milk and the heavy cream, and it was a nice saucy consistency for a bit but as it simmered and cooled down it became thick again. I add 2 hand full of cheese little at a time and now I’m stuck with this thick fondue (kinda like a dough almost). I was wondering if I just warm up some low fat milk and what ever cheesy mixture I have created, will it help it become more of a runny sauce again ..read more

I’ve gotten a few good slow cooker soups down, but need some tips to level up my pork and bean soup. I typically do pork loin, cannellini beans (have done from dry and canned, former is better of course), carrots, onion, celery, chicken stock, white wine, bay leaves, garlic, pepper, and have tried a few variants for spicing the meat. Typically I season the meat, sear in a pan, then sautee the onions in that pan before deglazing with the wine. It’s solid, but a little flat, it needs something. I got over a similar hump with my chicken soup adding lemongrass, but for some reason that doesn’t fe ..read more

Hello, I'm trying to make a holiday cookie/dessert box to distribute for Indian New Year (Diwali; which also happens to be on Halloween this year). I need a little bit of help coming up with some flavor combos or recipes, mainly with coconut. I'm thinking along the lines of a coconut truffle or bar (Kopra pak) insipred dessert, so whatever would go well with coconute, cardamom, and saffron flavors? I'll list my current ideas below if anyone has more to add: somoa pretzel squares dipped in chocolate cornflake caramel crack chocolate dipped Gulab jamun honeycomb White chocolate penda (carmeliz ..read more

Does anyone know if they discontinued the JL craft steak marinade in a bag? It was my all-time favorite steak marinade and I cannot find it anywhere and it’s out of stock at every grocery store. I loved the smoky mesquite flavored one and I would soak my steaks in it overnight and they came out amazing. I know kraft is still a brand brand so I don’t understand why they would stop making these. submitted by /u/Zealousideal_Box4192 [visit reddit] [comments ..read more

Tonight I was making French Onion soup, I had the onions all caramelized, I was ready to add the broth, and then my mother came to help. I'd read that a little splash of Worcestershire sauce could be good in it and I was telling my mother that. So she decided to add what was probably at minimum like. Two tablespoons of it. Thanks. obviously now it was *way* to Worcestershire-y so I was looking up what could balance it out and reading aloud as I went. My mother heard "tomatoes or maybe some vinegar" and added hot sauce. My French Onion soup is now Spicy Worcestershire soup is there...literally ..read more

Greetings! I made the apple cider sauce in this recipe: https://www.aheadofthyme.com/apple-cider-chicken-with-butternut-squash/ My sauce ended up broken and I think I have an idea why - it’s at least partly due to adding the butter right at the beginning instead of letting things cook first. I tried adding more cider and water to fix it but that didn’t seem to work. I wonder if adding more mustard could have helped as people say it’s an emulsifier. So I’m not sure what exactly is going on. Thanks for your help! submitted by /u/rkspring329 [visit reddit] [comments ..read more

I had jaw surgery two weeks ago and have been living off of smoothies. I've also been supplementing with homemade bone broth, cold pressed juice and blended soups like butternut squash. Any suggestions for new blended recipe ideas I can incorporate? Smoothies are starting to be hard to tolerate and I have four weeks of liquid diet left. I need a high protein intake to help me heal from the surgery, and I'm lactose intolerant. submitted by /u/Honest_Buffalo6129 [visit reddit] [comments ..read more

I read that you could freeze coconut milk but it only keeps for 6 months and more it changes the texture etc. I'm hoping you can freeze green curry paste I bought those 2 of those plastic containers that have the paste in one plastic bag. I like using small single servings at a time. I'd lije to be able to thaw a chunk, add some chicken broth and use on veggies as a side dish. Do I freeze them separately? Or mixed together? I was going to freeze just the curry paste and use coconut powder but when it arrived I realized it has tapioca maltrdexestrin and acacia gum. submitted by /u/marys1001 ..read more