Who's out there and still active?

I have so many cans of chunk tuna from my wic benifits just sitting in my cupboard. I thought I'd make normal things with it like tuna sandwiches, but I've apparently only eaten light tuna before because this tuna is.... different... it is so fishy and oily... I have no idea how to make this suitable for human consumption...

VIDEO

any ideas on what i should do with it?

Would like to use up our groceries to make a feast. There are 6 of us, and we have:

• Leftover max and cheese
• Big block of cheddar cheese
• Grape tomatoes
• Tortilla chips
• Bacon
• Eggs
• Sliced roast beef
• Sliced salami
• Cheese sauce
• Sliced Swiss cheese
• Sliced jalapeño havarti cheese
• Leftover cooked macaroni (plain)
• Mango peach habanero salsa
• Soy sauce packets
• Frozen curly fries
• All purpose flour
• Corn starch
• Maple syrup

We also have a bunch of leftover Chinese food:

• Mapo tofu
• A bit of Szechuan beef and sweet & sour chicken
• White rice

We probably won’t be able to use everything but would love some creative ideas that use as much as possible!

Any recipes you might want to share that use a lot of chia seeds? :)

https://preview.redd.it/9es7mfit18i81.png?width=918&format=png&auto=webp&s=57f6c0277ab3668ea20e9bcec50073457f1af11d

Hello! I am currently working at a non-profit that runs a food pantry, among other community services. I recently saw a video on YouTube of a chef making a week of meals with only the things in a "typical" food pantry box, and I wanted to do something similar. I want to make a sort of cookbook with recipe suggestions for things typically found in pantry boxes.

If you are someone who did/does receive pantry boxes, what are the things you generally get? What are your go-to recipes with these things? Is there anything that you would like to receive in a box that would be better than something you do get? Any other advice or tips (for me when putting this together, or for people trying to cook with these boxes)?

Thank you so much for your help!

I have about 2lbs of hamburger that I cooked so it wouldn't go bad. I would love a new tasty recipe to use that hamburger. Can anyone help?

figured this would be an OK place to describe some recipes that can, to a certain extent, work with whatever you happen to have handy.

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Pan stew:

~ 1 part relatively fatty meat (I usually use skin-on dark-meat chicken, it definitely would work with hamburger, and probably also those new meat substitutes. I don't eat pork, but it would probably work with that too. If you want to use lean meat, add some broth, and probably cover it while cooking)

~2 parts robust vegetables (or fruits), cut into bite-sized pieces (pretty much all of your roots and tubers, as well as onions, mushrooms, peas, garlic, winter squash, and anything else that doesn't go nasty if you cook it too long. Sometimes I will also use fruit, such as apples or pineapple.)

Seasoning to taste (you probably need to use a little more than you think you do--whatever seasoning or seasoning mix goes well with the veggies and meat you're using)

Place veggies in a roasting pan or casserole dish. Season. Top with meat. Season again. Bake until everything seems to be cooked.

A few specific combinations of fruits/veggies and seasonings that work well:

Pineapple, sweet potato, banana, onions, carrots, seasoned with ginger

Potatoes, mushrooms, onions, garlic, peas, carrots, Italian seasoning

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French toast casserole

Eggs

Milk (approximately equal volume to the eggs)

Bread, or near equivalents (eg cornmeal, breadcrumbs, possibly things like oatmeal or rice, though I haven't tried those)

Cinnamon and vanilla (or your preferred french-toast seasonings)

Optional: fruit (make sure, if you use anything fresh that has an intact skin, like blueberries, that you pierce the skin, or you'll get a funny texture), nuts, chocolate chips, or the like

Beat eggs, in a microwave-safe dish a bit larger than the casserole you wish to make. If using any spices, add them to the beaten eggs (they mix in better that way). Add a roughly equal volume of milk. Start adding bread/breadlike substance (it's best if it's torn into small pieces, that way you get a final result that's kind of like a loaf of french toast), stirring periodically. Add the fruit or other additions now, if you want, too (make sure you don't add too much fruit, it should be *mostly* bread or equivalents) Keep adding bread until more of the mixture is solid than liquid (basically, you want to have it full enough of bread that you have to push down the bread to get a spoonful of egg mixture). Stir well. Make sure the mixture does not completely fill the dish (you probably want at least an inch of clearance, it *will* rise when you cook it). Let sit, in the refrigerator, for several hours (I usually do it the night before). Microwave until the resulting mixture seems slightly dry/fully set (when I do one with ~6 eggs, it usually takes at least 10 minutes on high). If you have added fruit, you will probably want to cover it and/or have a plate under it (especially blueberries, those things like to explode).

Serve with syrup, honey, jam, or the like.

I have a generous parent who keeps supplying me with farm fresh eggs and home ground wholemeal flour. It's great but it's become a bit of an oversupply. I don't like eggs for breakfast or frittata so it's a challenge to get through them. The wholemeal flour I've used for bread making but that's about it.

Im looking for meals snacks or sweets that use up a fair amount of eggs and/or flour at once, bonus points for freezer friendly.

Thanks reddit!

There are a lot of things in my cupboard but there are some ingredients left in there that either I don't know what to do with or I want to be creative with. So the list is :

• 7 lasagna pieces
• mirin
• canned mushrooms
• soy sauce
• teriyaki sauce
• canned tomatoes
• tomato paste
• tomato puree
• dried tomatoes
• shredded mozzarella
• a chicken breast
• spaghetti
• medium shells pasta
• a lot of spices and herbs

Any recipe suggestions that include some of these ingredients and require minimum to no new ingredients.

Thank you very much :)

Many years ago while experimenting I came up with a sweet/hot/tangy sauce that worked good with pork or salmon, but I misplaced my recipe. I know it had apple cider vinegar, a bit of peanut butter, garlic, onion, and something sweet (either honey or real maple syrup), and a choice of either black pepper or cayenne pepper for a bit more more kick.

But I can't figure out for the life of me what proportions of each ingredient, or if there was other items (I think butter and corn starch to thicken, then simmered for a bit). The flavor was really intense though, and I'd like to try to get it going again (back when I did the cooking I had a "feel" for seasonings, but I've lost that now). Help?

Not in the same dish, unless?

I'm trying to eat everything in my pantry that I don't usually eat. These are the two things I dont really know what to do with. I've made Corned Beef Hash but only so many times you can eat that.

Thanks guys. I also have a bag of stir fry vegetables in my freezer.

Brother was going to make something with them, but didn’t and now they’ve been sitting in the cupboard for a while. I’ve never really had butterscotch, so I’m not sure what to make of it, any ideas? Besides baking them in some cookies?

I've got a half an onion, a half a bag of shredded cheddar cheese, about 2 lbs frozen ground beef, 8 oz elbow macaroni, plain bread crumbs, canned corn, canned green beans, soy sauce, mustard, ketchup, and then a bunch of seasons and spices like oregano, cayenne pepper, basil, parsley, cumin, garlic powder, and some others in the back of the cupboard that I'd have to dig out.

I have half a pork Knuckle left from Christmas.. It was delicious however my hubby and I with my twin boys just couldn't finish it. Any ideas what to do with it? Any Ideas? Im more of a dessert person.

I’ve got rolled oats, Milk, Sugar, Salt, Cinnamon, A can of cranberry sauce, Ground Flax seed (I can use as an egg replacement/binder) , Maple syrup, Peanutbutter, Frozen mixed fruit , Oil, A small packet of peanuts.

I want to make like a breakfast muffin, bar or cookie but I don’t have butter, flour, baking powder or cornstarch. Still possible? suggestions? My wife doesn’t like mushy oatmeal so the overnight oats idea is a bust.

We got a bottle of Vodka Mudshake as a gift from someone but no one in our family is interested in drinking it, so is there anything I can bake with it instead?

My former roommates, before they moved out a few months back, bought two whole bottles of Alaga Cane Syrup, and I and the rest of the people I live with are stumped as to what exactly we can make with it other than the very bare-bones recipes found on their website. Any ideas?

I have a bunch of linseed and honey in my cupboard and have no clue what to do with them. Any ideas?

Of course I don't mind to go out shopping for additional ingredients ;) I mainly have trouble finding inspiration for linseed.

Honey I can keep until the next century so I'm not pressured about this. It just takes away space in my cupboard which I'd like to reclaim.

My brother brought me a 3.5.ft snake gourd cause he thinks hes funny.

What can I make with it? I have American staples but not much in the way of asian or Indian spices. Not unwilling to go to the store but no good ethnic stores close by.

Not sure if I want to make a dessert or savoury dish. But I want to use cream cheese as a key ingredient - I bought it impulsively to make a cheesecake but haven't got a springform, electric beater, sour cream, and don't wanna use eggs in a dessert. Have got only about 5 ounces (150gm) of it, though!

I've got:

• cream cheese (150gm)
• all-purpose flour
• semolina
• whole wheat flour
• cream
• sweetened condensed milk
• bananas
• yeast
• chocolate powder
• baking powder, soda
• milk
• baby corn, mushrooms, carrot, beet
• chicken sausage
• bread
• brown sugar (I haven't opened this packet either!)

i have

• eggplant
• bell pepper
• spinach
• onion
• tomato
• multiple types of beans (i have a lot kidney bean i want to use)
• brown and white rice
• red, brown lentils
• cans of tomatoes
• stock paste, tomato paste, chili paste, basic sauces, liquid smoke etc, and stocked pantry

Like the title says, I asked for these ingredients list because of how good the dish was but I don’t remember anymore what it was. Can you guys help me figure out what I’m making with this? Here are the ingredients:

Butter Garlic Mushrooms Tomatoes Chicken stock Basil Brown sugar Olive oil V8 juice Cream Sour cream Blue cheese Gorgonzola cheese Parmesan cheese Make a roux Salt and pepper

Please help.

There is a company in Provence France that creates a variety of different mustards. Their products are really good, and after I bought a tarragon mustard I went back to the shop and bought their other flavors. One of them is very weird, it is a blackcurrant mustard. And, to be honest, it tastes terrible. I've tried it on a variety of things, and the combination just does not taste good. At the same time, I can tell that the tangy fruitiness of the blackcurrant and the sharp mustard flavor would be excellent as an ingredient in a larger recipe. The only problem is, I can't figure out what else to use. Do you have any ideas how I could use this to make something really delicious and unique?

Pantry-sourced Quarantine-Friendly Gluten-Free Tuna Noodle Casserole Recipe

This recipe can use non-perishable foods in your pantry and is good for when you can't get to the grocery store. If you aren't gluten-free you can substitute regular (wheat) pasta.

Gluten-Free Tuna Noodle Casserole

This quick and easy one-pot gluten-free tuna casserole recipe has been adapted so that you can use non-perishable items like dried onion flakes, non-fat dried milk, and canned peas if you are unable to get to the grocery store to buy fresh ingredients.

If you are not gluten-free then you may substitute regular (wheat) pasta in the recipe.

SEE BELOW for a link to the PRINTABLE RECIPE.

Ingredients

1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)

2 TBSP butter (omit if butter is not available)

1 cup water, heated

1 tsp salt

2 tsp dried parsley flakes (omit if not available)

1/4 tsp black pepper

2 cups milk (substitute reconstituted non-fat dry milk)

8 oz gluten-free pasta (if you aren't gluten-free you may substitute regular pasta)

10 to 12 oz tuna, packed in water *

3/4 cup grated Parmesan cheese **

1 cup frozen peas and carrots (substitute one 15-oz can of peas or other canned vegetable, drained)

Notes:

* Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.

** Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.

Cookware and Utensils

12-inch skillet with lid

Microwave-safe liquid measuring cup (1-cup size or larger)

Instructions

1. Chop the onion (skip to the next step if you are substituting dried onion flakes).

2. Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.

3. Microwave 1 cup of water on high power for 1 minute.

4. Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.

5. Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.

6. Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.

7. While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.

8. When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.

9. Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.

10. Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately.

For a PRINTABLE RECIPE click the link:

https://www.easygfcooking.com/blog/2020/5/13/pantry-sourced-gluten-free-tuna-casserole

I bought a bit too much goat cheese on my last shopping trip, so I'd like to use it up. I've been making way too many Mexican dishes, so I'd like to try something new. I have a decently filled pantry since I just bought groceries, but I prefer to avoid shopping for missing ingredients.

Ingredients I'd love to use:

• Ground beef (The butcher had a minimum 8lb order size, so I have a ton of frozen ground beef!)
• 4oz Goat cheese
• Eggs

Other Ingredients:

• Bisquick pancake mix
• Elbow Macaroni
• Canned Old El Paso Refried beans (pre-seasoned with lard and spices)
• Canned Bush's Baked beans
• Fritos
• Cream of wheat
• Rice
• Tuna fish

Oils/Butters/Dairy:

• Vegetable Oil
• Sesame Oil
• Butter
• Margarine
• Pam
• 1% Milk
• Shredded Cheese (multi-cheese Mexican Taco blend)

Misc:

• Sugar
• Brown Sugar
• Orange juice (no pulp)

Spices/Seasonings/Condiments:

• Soy Sauce
• Sour Cream
• Mayo
• Vanilla
• Salt
• Pepper
• Lemon Juice
• Onion Powder
• Roasted Garlic Powder
• Oregano
• Ground Cumin
• Crushed Red Pepper
• Chili Powder
• Paprika
• Taco seasoning mix

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Thank you for any suggestions.

So this Friday I have a date planned and the basis of this date was created around him having Deer Bacon and me making Elote, but we have no idea what to have with it... thinking of just going easy and having steak but that seems too plain, and idk if we will be able to grill. Any suggestions would be great, nothing too fancy or intricate though.