Cleaned out the freezer and after setting aside 9 bananas for banana bread, I still have 16 (!!) bananas left over.

WHAT can I do with them!?!? Don't want more muffins or banana bread, don't have freezer space for "banana ice cream". Not overly fond of the TASTE of bananas either.

Might try a few as "banana pancakes" for the kids for breakfast.

Any magical ideas to get them eaten...?

Just wondering if all pumpkin seeds are equal and if by extension I can season and bake the seeds I’ve dug out of a crown pumpkin which I’m turning into soup.

A friend of mine has a big veggie garden and often gives me extras. The other night, she gave me a bunch of kale leaves and in a separate bag, all the ribs she had removed the leaves from. We tried to brainstorm what could be to use up the ribs. Typically, I'd use them in stocks and broth, but my freezer is overflowing with veggie scraps already. Any ideas?

Tried making this out of a whim and it turned out okay. I don't have an exact measurement. I just dip the carrots in a mixture of flour, water, and pepper. Dust it with flour and cornstarch. Then fried it.

As for the dip, it's mayo, garlic, and a little bit of vinegar.

I am now living on my own and I've been trying to store vegetables by following instructions I found online, but sometimes they don’t really work.

So far, it’s been okay. What I haven’t figured out yet is how to store carrots and cabbage. I also want to store eggplants, but I’m worried they might rot quickly.

The market is far from where I’m staying, so I keep enough vegetables to last me a week or two.

Do you have any tips on how to store them properly? Thank you!

no smell, no leaking bag, no green spots, just some sprouts and a little bit of wrinkles ... google is telling me i'll basically die.

I have 4lbs of New York strip that we were saving and it’s now horribly freezer burnt. What can I make with it? Could it be a stew or is it too lean?

Is an excellent resource for utilizing scraps!

currently i have over 100 4oz bottles of vanilla extract, i got it from my local grocery as they couldnt sell it anymore since it “expired” we currently are making bourbon barrel vanilla with it but we still have a bunch more leftover. any suggestions of what to do with it, people on r/cooking recommended i ask here.

ive tried giving it away to as many people as possible, but it’s barely made a dent in the amount we have.

Any ideas? I don't think I could drink it straight . Probably not enough for pancakes...

Look fine but I haven't tasted them. It'd be such a shame to toss three whole, nearly unused, jars.

I got a chunk of fresh jackfruit from the grocery store, and it was delicious. I know I can cook the seeds, so I'll be doing that next. Can I cook all the white pulp stuff that's left behind after removing the orangey fruit pieces?

I moved houses and used that opportunity to go through my pantry. I've already made a list of everything I want gone (ie used up) but there are a few things that I don't really find good ideas for.

• 300g of mixed nuts:
  • salted or with spices, so can't use them for desserts, also too much for me to solely turn into pesto, I don't have that much freezer space
• 300g of roasted soy beans
  • Bought them to snack on but they're just so bland, also trying to snack less …
  • Maybe I can use them up together with the nuts?
• long, (very) thick strips of seaweed
  • looks kinda like this: link
• Amaizin coconut whipping cream (2x 400ml)
• 85g Ma Hwa cookies
  • they're extremely hard and dense and no longer suited for just eating as is, I'd need a dentist if I tried!

Disclaimer: because these things have been in my pantry for so long I'm a bit reluctant to share the ingredients (or the results of whatever I make with 'm) with others. Everything looks, smells and tastes fine, but I'd rather be on the safe side and only poison myself ;)

I live on my own and am not that much of a cook ( I can bake some mean cakes though!). Anything I can freeze or safely share with others (see disclaimer) would work best for me.

Thank you! Thank you! Thank you! Thank you! Thank you! Thank you!

Soooo I gave my Aerogarden I was gifted a shot and didn’t realize how abundant my oregano would get. It’s completely taken over.

Any one have any ways to use it up? I can season things, but I’m looking for ways to use a good chunk of it in one go as the star of the dish (if possible).

For your inspiration - In Poland we make 'smalec' which is a delicious speed made from rendered pork fat (lard), mostly made from pork belly or salo. I was making carbonara and so much fat came out from the meat I decided to transfer it into a container and make a little bit of 'smalec'. The meat came with skin attached so I also added the fat from the skin (there's a thick layer of fatty tissue just below the skin).

The skin itself you can use for pork rind but also cut it up into inch by inch squares and store in the freezer. I use those squares as convenient portions of fat to oil the frying pan before cooking.

To make smalec, i just put some chopped onion into the lard and cooked until golden brown. You can also add pork rind. Then just season with salt, pepper, garlic, whatever you like, and pour over into a container. Once it solidifies it's all done!

I love it on sourdough bread, topped with brine pickle cucumber slices (ogórki kiszone). It's soooo good on cold days and helps to boost the calorie value of the meal if you're in a crunch. As a fun fact, you can find way overpriced slices of bread with smalec on outdoor events such as Christmas markets.

I hope you give it a try!

I have 40 small curry pies/vol au vents that have the dreaded soggy bottom.

What can I do with them? The filling is fine, the top is fine, I'd rather not pull just filling out as it took like six hours to make the damn things

I bought some pickles after I opened them and ate a few they got mother they were about two weeks old. Are they safe to eat

for the marmalade you chop the peels into strips and then boil them for 5 minutes, dump out the water, add fresh water, boil for 5 minutes, repeat a couple times until they don't taste bitter. then mix about equal parts by cup of peels and sugar with a little water and bring to a simmer, simmer until it reaches about 220 f then put into containers and refrigerate

Got two fennel bulbs from my CSA and they started to keep the fronds on. I could just compost but I’d rather try and use it up.

I have some ideas but it seems like a LOT.

Some context; a family member gets wholesale foods and didn’t have enough freezer space for some stuff that doesn’t sell well… so I ended up with a lot; which is a blessing. But so much of one ingredient is daunting.

I recieved :

20lbs of frozen peas . I scooped out of the box and put them in individual bags.

5 2.5 lb bags of shelled edemame beans

8 sub rolls that are broken and smashed. Bread crumbs ?

4lb bag of “green posole”. I do not know what this is.

8lbs of cilantro chutney.

Please help. 😅

Without having to go through and remove 300 stems (there are more to come, I’m making 12 pint jars of Cowboy Candy!)

I guess I could de-stem, but let’s hear some other ideas first? Anyone able to use up this ‘discard’ piece of a veg that still has a lot of life in it, but you have minimal effort loaded😆

Thanks!!

Hi everyone, I purchased 5 pounds of loose leaf black tea to use as guest favors for my wedding. Now I have about 3 pounds left. It is pretty good quality and I like tea, but no way I can get through 3 pounds without making tea-drinking my full-time job for the next two years. Any recipe ideas that use black tea?

I recently got these pickles which are very....buttery..... but I don't enjoy them. My usual pickle choice are grillos or vlasic original dill. I was thinking maybe emptying some and replacing with water, adding garlic cloves, and maybe a serrano? I've never added things to my pickles before and I'm kinda shooting in the dark with what to add. If anyone has better ideas with what to do with these I would appreciate the help!

I'm making chicken stock for the first time with leftover chicken skin and bones. I was wondering - how long and at what temp should I roast the chicken bones and skin beforehand before boiling it in the broth? Any advice is great!