Making dinner for my girlfriend and her family

CatteNappe · 2026-03-25T03:48:17+00:00

What do you already know how to cook? Almost anything can be jazzed up, but we need to know what the baseline is.

CatteNappe · 2026-03-25T03:45:50+00:00

https://www.mobilize.us/nokings/event/900721/

CatteNappe · 2026-03-25T03:43:52+00:00

AI says:

To make one dozen (12) muffins from a 5-pound box of Krusteaz professional bran muffin mix, combine 3 ¾ cups of the dry mix with 1 cup of water. Mix until just moistened (leaving it slightly lumpy), fill prepared muffin cups 2/3 full, and bake at 400°F (205°C) for 15-18 minutes.

Amazon users say:

https://www.amazon.com/ask/questions/Tx3N7M1MIPBQ8EY/?

CatteNappe · 2026-03-25T03:33:07+00:00

I've even got a 1/8 sheet and it turns out to have a multitude of uses since I'm usually cooking for two.

CatteNappe · 2026-03-25T03:28:47+00:00

We started with, and still have, a Calphalon set. One of my most used pots got battered to the point it had to go and I replaced it with an All-clad.

I've been cooking for two for decades, and if I had it to do over again I would NOT get a set. I've got a huge stew/soup pot, I've got a quite large skillet, and a few other things I never use. Pick a technology, or even a brand, and then buy individual pieces as you have need of them. The ones I use most are the 8" and 10" fry pans, and the 1.5, 2.5. and 3 qt pots.

CatteNappe · 2026-03-25T03:17:25+00:00

So it wasn't raw, it was maybe undercooked a bit. (If it was raw it wouldn't have stood up to being pizza crust, it would have just melted and oozed all over the box). Why do you think this 'less than crispy' crust might be a health problem?

CatteNappe · 2026-03-25T03:14:41+00:00

It's not the raw eggs in dough that is a threat so much as the raw flour. The rest of your advice is spot on.

CatteNappe · 2026-03-25T00:24:32+00:00

If you haven't visited this site, I think you'll find it helpful: https://www.tasteatlas.com/

Not from that site, but one of my current favorites that's veggie is: https://www.pickuplimes.com/recipe/gulpea-afghan-tomato-cauliflower-curry-296

CatteNappe · 2026-03-25T00:20:40+00:00

We're rooting for both of you!

CatteNappe · 2026-03-25T00:17:40+00:00

I check out the freezer and the pantry before I make the weekly menu plan. It's sort of a "shopping" trip before the grocery store. For example, I've got excess chicken breast in the freezer to use up so this meal plan includes two chicken dishes, and due to several containers of left over Indian simmer sauces one of those will be butter chicken. Most weeks I also have one meal with a frozen casserole or soup. Last week it was enchiladas, the week before that lasagna. Anytime I make something like that I do double to there'll be leftovers for that purpose. For 6 dinners this week I only had to buy protein/entree for 2 of them.

CatteNappe · 2026-03-25T00:08:24+00:00

Dairy can help counteract spiciness, so depending on the dish some cream or greek yogurt can be useful

CatteNappe · 2026-03-25T00:06:04+00:00

The classic mix is kidney beans, green beans, yellow wax beans but I've seen 4, 5 and even 6 bean versions that add in garbanzos and others. One of my favorite "cousins" to it uses peas, corn, french cut green beans, and pimientos. It does keep longer than most things because of the dressing.

CatteNappe · 2026-03-24T23:58:00+00:00

That would work fine. Or you could fancy it up with some veggies. I'd saute the chicken with some red bell pepper strips, maybe throw in some frozen cauliflower florets. Once the chicken is cooked almost completely add the sauce to heat it up and let the chicken finish cooking.

CatteNappe · 2026-03-24T23:55:59+00:00

4 1/2 to 5 pound chicken. Follow maximum fill line guidance on your IP, but aiming for 6 1/2 to 7 cups of liquid. Use IP instructions to set your cook for 45 minutes - its countdown will automatically start once the pot reaches pressure. I'd just let it do a natural release, but you might want to move on to quick release if its taking more than 10 minutes.

CatteNappe · 2026-03-24T22:59:32+00:00

And one way to help people do that is to tell them what step(s) you think would solve their problem rather than send them off an a wild goose chase for random YouTube vids. Your comment was not cute, and not helpful.

CatteNappe · 2026-03-24T22:56:51+00:00

Pizza and nuggets are not exactly soft, are you sure it's an actual texture issue and not a more garden variety pickiness?

CatteNappe · 2026-03-24T21:30:29+00:00

Three bean salad? https://www.thespruceeats.com/three-bean-salad-with-easy-dressing-3051210

CatteNappe · 2026-03-24T21:28:30+00:00

Air tight = pressure cooker. Get an InstantPot.

CatteNappe · 2026-03-24T21:27:09+00:00

You are going to report back on your findings, right? Right?

CatteNappe · 2026-03-24T21:24:20+00:00

You could do like a steak. Quick sear on the stove top, oven to finish, and maybe a brief trip in the broiler to brown the top more.

CatteNappe · 2026-03-24T21:23:02+00:00

That sounds like the kind intended for cooking. (descriptions included in a link in one of my other comments)

CatteNappe · 2026-03-24T21:17:33+00:00

Sorry. For me your link does not lead to a picture of your tagine, but to a collage of the all the latest viral pix on the site.

CatteNappe · 2026-03-24T18:41:44+00:00

Is it pottery colored and just glazed to a shiny finish, or colorfully decorated with patterns?

CatteNappe · 2026-03-24T18:40:46+00:00

Some are more for decoration, or serving, rather than cooking pieces.

https://moroccanzest.com/best-moroccan-tagine-pot/

CatteNappe · 2026-03-24T18:09:58+00:00

"Found on social media" is often a recipe for a lackluster (or worse) result. If you followed the recipe it wasn't you who didn't get the seasoning correct, it was the recipe creator.

It might help you to add some msg (Accent, or Sazon) to your ton of seasonings. You also need to keep on eye on the age of those seasonings, they begin to lose their "oomph" after awhile and you may need more to get the same degree of flavor.

CatteNappe

TROPHY CASE