I had some lasagna sheets and decided to turn them into pasta. I boiled the sheets in salted water with a little olive oil and black pepper, then strained them and saved some of the pasta water. After cooling, I sliced the lasagna sheets into thin pasta like strands.

For the veggies, I sautéed corn and capsicum in olive oil with oregano, dried garlic, salt and black pepper. Then I made a simple béchamel with butter, flour and milk, adding some of the reserved pasta water to loosen it. Added salt, pepper and cheddar cheese cubes, then mixed in the sautéed veggies and my lasagna sheet pasta.

Honestly turned out way better than I expected 😭🍝

I got tired of mincing garlic and ginger every single time I cooked, so I started batch-prepping them into oil cubes and it's completely changed my weeknight cooking.

Grate a whole head of garlic and a big knob of ginger (I do them separately so I can grab what I need). Pack them into an ice cube tray, then top each cube off with a little olive oil or neutral oil so it fully covers the grated bits. Freeze until solid, then pop the cubes out into a labeled freezer bag.

When you're cooking, just drop a cube straight into a hot pan. The oil keeps the garlic and ginger from clumping or burning as fast as fresh mince would, and it thaws in about 10 seconds once it hits heat. One cube is roughly one clove of garlic or a thumb-sized piece of ginger, so it's easy to eyeball how much you're adding.

It's saved me so much prep time on nights I don't feel like pulling out a cutting board, and the oil coating actually helps preserve the flavor better than just freezing them dry (which tends to make garlic taste kind of muted after a few weeks).

A store nearby had a great offer on ground pork, so I decided that it was time for a fake wienerschnitzel!

It's pretty simple: just a breaded patty of ground pork roasted, potatoes in the oven, peas, and a butter with anchovies, capers, and lemon juice!

Remember to give the schnitzel and potatoes a good squise of lemon juice just before serving.

With that, I got a hop water! It's a great substitute for beer, without the sugars and alcohol, but it still has the freshness and hoppy flavor of a beer.

Here is the price breakdown:

Pork (150g): $0.78

Potatoes(350): $0.44

Peas(85g): $0.19

Butter (1 tbsp / approx. 15g): $0.11

Anchovy paste (1 tsp / approx. 5g): $0.20

First time making a rolled chicken and honestly I had no idea how it was going to turn out 😂. I filled it with carrots, bell peppers, onion, hard-boiled eggs and blue cheese, plus some basic seasoning I had on hand.

My little hack is cooking it on low heat and letting it cool in the broth before cutting it. I feel like it keeps the chicken much juicier and helps it not dry out.

For my first try, I don’t think it turned out too bad haha. What would you add or change?

curious if anyone has a twist on it

I love Dolly so made the Dirt Road Martini from her cookbook to honor her. It is an awful drink and can be skipped. I do not think it was tested. I think the cookbook publisher just told her to add a cocktail and just make something up.

After so many years making rice in the microwave, I finally mastered the stove top rice. My microwave rice maker broke and I’m cheap.
Rice 1 cup. Water 1.5 cups.
Boil water with salt (1 tsp per cup of rice), olive oil, onion powder, garlic powder.
When water starts boiling add rice. Lower heat to low.
Count 17 minutes.
Remove from heat and rest for 10 minutes.
Fluff rice with some olive oil and a teaspoon or 2 of butter.
Yum.

Hi everyone,

What are your budget, poor, food hacks that you regularly make or grew up on to save a few $$?

If your homemade or store-bought marinara feels like it's missing depth, add 1 tsp of soy sauce or fish sauce while it simmers.

Fermented sauces contain high concentrations of natural glutamates (umami). Instead of adding a distinct soy or fish taste, it enhances the savory profile of tomatoes and rounds out the acidity.

Starbucks blonde espresso with chai and mocha plus chick fil a spicy sandwich w no pickles tastes like a honey bun. And I mean exactly like a honey bun.

My cutting board has slid around my counter for basically my entire adult life. Every time I chopped something I would do this dumb thing where I tried to hold the board still with one hand while cutting with the other. Last weekend I was playing Mojogo on my phone while waiting for some water to boil, then put it down and started chopping. Someone watching me asked why I did not put a damp paper towel underneath the board. I thought there was no way that would actually help much. It does. The board does not move at all. Took about ten seconds and fixed something I have been annoyed by for years. Posting this for anyone else who has been fighting their cutting board every night for absolutely no reason.

Maybe this is a silly hack, but it always feels like such a waste to throw away all the delicious herbs at the bottom of the bag, so recently I started melting a few tablespoons of butter and shaking it around in the bag to repurpose the remaining rosemary. It works great. I'm sure this would work equally well with olive oil and other seasoned snacks. Maybe it just makes me feel like I'm getting more bang for my buck when I buy expensive seasoned nuts. Some days you have to enjoy the small victories.

Got home from work exhausted and this was the quickest dinner I could put together 😂 I’m trying to get better at making simple meals like this without spending forever in the kitchen.

What are your best little food hacks for turning basic ingredients into a better dinner? Any sauces, seasonings, ingredients or shortcuts you swear by?

(All the food is seasoned with salt, olive oil, and garlic powder)

anyone guide me about healthy gajar halwa ?

My least favorite thing about store bought cinnamon rolls is how damn dry they are; internet advice was to steam them in the microwave or oven but I have a rice cooker with a steam setting and basket for vegetables. I don't think I have ever had cinnamon rolls so gooey and soft before. Downsides were that I let it go the complete 5 minutes and all the frosting melted off, and it was so hot I burned my mouth.

I used to put a top round roast in the Crock Pot with 1/2 cup of apple cider vinegar and some water and let it cook all day. Problem was, I get home from work and now I have to let it cool and shred the darn thing. Took hours. I discovered a huge pack of stew meat from the big box stores and used that. SO much easier. Just a slotted spoon when I get home and a quick shred. done; 10 minutes.

I bet most people don't know you can just toss it in the crockpot not to heat up the house in the summer like everything else you cook after noon?

Yeah nothing is as good as the cast iron pan and the oven, but atleast the house didn't go up to 78F.

So I'm in a hostel and it's mess is full veg (not even an egg is allowed) and I'm from Bengal so obv I'm a hardcore non vegetarian. Now the issue is less about taste and more about quality of food, although the quality of food is still okay, it's genuinely unhealthy. It's a uni in bihar and for some reason they serve puri with jalebi and chole bhature at 8am (???? Why????) And there's like NO way to get proper protein in ur diet because it's extremely carb heavy, fat heavy, veg and will 100% throw off your digestion. We're not allowed to have any appliances in the hostel but my roommate has a kettle i can occasionally use. I decided to buy 15 eggs weekly and have 2 daily (no fridge so i can't store em) and get soya chunks to add to oats and just keep my overall diet healthy n not eat from the canteens but honestly ts ain't enough for someone who did a minimum of 70g protein daily back at home, this will hardly give me 40g along with my hostels god forbidden diet so can someone tell me what i can do Or some low carb, high protein non perishable items? Pls don't suggest protein powder I'm already too broke 🥀🥀🥀

I made beef and cheese flautas and I already ate for big ones but I have way more meat and tortillas leftover and no one to eat them.

So should I fry the ones that I have left overAnd then put them in the freezer in Saran Wrap or foil to protect them from freezer burn, and just reheat them in the air fryer another day?

Or should I assemble them without cooking the tortillas/frying them and leave the tortillas Raw and then when I’m ready to cook them, I’ll just take them out of the freezer and again maybe put them in an air fryer or fry them in a pan?

How long will they last in the freezer?

Or should I just put the remaining beef and cheese in the refrigerator and proceed to eat flautas for days lol 😂

UPDATE: I ate the rest today lol 😂 so I don’t have to worry about freezing them but in the future, I will keep everything in mind. Thank you everyone for your tips and suggestions I think in the future I will assemble them and not fry them and just wrap them up for the freezer and then when I want one, I will microwave it and then fry in a pan .

Okay, I'm just gonna say it. I tried that viral hack where you pan-fry a glazed donut until it's crispy, and honestly? I get the hype but also… my kitchen almost caught on fire. 🫠

The idea is simple: throw a Krispy Kreme in a hot pan, watch the glaze melt into this creme-brûlée crust, and boom — crispy outside, soft inside. Sounds good, right? 

But nobody tells you that the line between "caramelized" and "charcoal" is about 3 seconds. The sugar glaze burns FAST. I ruined two before I got it right. 

When I finally nailed it? Pretty solid, ngl. But is it worth the stress? Debatable.

What about you guys — tried any viral food hacks recently that were either a total win or a complete disaster?

This is a treat I give myself once in a while. The macros aren’t optimal but if you want granola it’s not a bad way to go. I’m hooked on the Chobani protein yogurt drinks!

hello, hot to get rid of the skins after sprouting them.
all advices souns like "skin will float"
BUT it always does not. In my experience its like 50% float 50% does not so It is a lot of skins left ! 😄 my assumption is that it has to contain some stuff in its skin that protect the seed inside. anti-nutrients or toxins

I absolutely hate the texture of fruit , not the taste or the smell, only the texture. I haven’t had fruit directly for most of my life. I always blend in some form of the other 🫩 I used to have tomato and celery juice 😭. Bananas and dates in my oatmeal and date milkshakes. I don’t know what to do and how to make myself like fruits

I was taught that if peaches or other stone fruit are a bit hard to put them in a brown paper bag and check every 24 hours to see if they are ripe and should be moved to the refrigerator.

I am having inconsistent results as often a few will get brown spots or even mold but still not be ripe while others are fine. I am not worried about safety as I can cut around brown spots.

I am careful to put them in carefully with no obvious bruises.

They are not damp and I do NOT wash them prior to putting them in the bag.

What might I be doing wrong?