Hello, apologies that I'm not much for taking pics, but I wanted to share a recipe I just made. It's very homey and satisfying, I feel this recipe could take additional spices well, to taste.

It's based on this link, https://www.allrecipes.com/recipe/232097/turkey-tetrazzini-a-la-stouffers/ , but with some changes, here's what I made. It turned out very tasty, although I'd prefer to accompany this with a salad, so the meal is more balanced.

Yield, 12 servings

1 tbsp canola oil

6 tbsp butter, divided

1 small onion, diced

1 cup celery, diced

1 (8 ounce) package fresh mushrooms, diced

½ cup all-purpose flour

3 cups chicken broth

1 cup half and half

¼ cup tart cherry juice

1 teaspoon salt

¼ teaspoon white pepper

(14.5 ounce, 411 gram) package protein spaghetti pasta

3 cups cooked turkey chunks

½ cup panko bread crumbs

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 1 tbap of canola oil.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, 7 to 8 minutes. Drain.

Melt 2 tablespoons butter in a large pot over medium heat; cook and stir onion and celery until it begins to soften, 2 minutes. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.

Remove vegetables from skillet; melt remaining 4 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in half and half, cherry juice, salt, and white pepper.

Fold turkey, onion, celery, and mushrooms into sauce; mix in spaghetti pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.

Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

The original called for heavy whipping cream but I had half and half, then it called for sherry and I had tart cherry juice. It's cooking not baking, close enough :)

Not my pic, but looks like mine

Hello, I'm posting from the US since I didn't really see a better diy magazine.

Basically I've had a problem with a natural gas kitchen stove (hob), where a dual-burner ring has plenty of gas to the outer ring. The inner ring has had a tepid flame and the thermocouple is placed near the inner flame. When I manually light the outer ring, the auto-light clicker won't stop.

I disassembled and there wasn't any blockage. This burner has two gas orifices. Basically by taking a q-tip (cotton bud) and dabbing in denatured alcohol (methylated spirits), I was able to clear some very fine soot and now it works!

I hope this helps someone else!

Hello, I've been enjoying others' posts for a while and wanted to share back a successful attempt at lentils.

I soaked the lentils overnight, then rinsed the following afternoon. I tossed everything into the instant pot, gave it a stir, and set for 9 minutes on high pressure.

2 cups dry green lentils 3 1/2 cups chicken broth 1 lb boneless, skinless chicken tenderloins 1/2 yellow onion, rough cut 2 tsp cumin 1/2 tsp kosher salt 1 tsp garlic powder 1/4 tsp chili powder 1/2 tsp smoked paprika 1 (16 oz) jar salsa verde (I used mild) 1 (29 oz) can pinto beans, rinsed and drained

I modified this recipe with what I had on hand and slightly to taste. It has a mild but great flavor, really I was playing it safe for a first time. There are some picky palates under my roof and they enjoyed it, I will make again.

Here's what I based it on, https://www.365daysofcrockpot.com/instant-pot-cheesy-chicken-and-lentils/