I can't believe I married a man who does not like cheese. What was I thinking?

That is so true! I wanted to make a pavlova a few weeks ago but my fancy mixer got crushed to ratsh*t during my last move. So I hunted high and low for pre-made meringue and found some little coloured individual ones in a tub. Boy was I sure disappointed. Do people really EAT those things?



Shhhh. Don't tell anyone.

I know.

Stacey, does he dislike only certain cheeses or all cheese? My mother HATES cheese! She tells everyone she is allergic to it, but she isnt..it just grosses her out... She never even ate it as a child.. You should see the weird looks we used to get when I was a kid and my mom would order a pizza with NO cheese! I would get so embarrassed as a kid... BUT Im the say way with anything MINT, I despise mint!! always have..If I smell someone chewing mint gum I have to get away as quickly as possible, makes me wanna puke!..LOL

when my husband and I order pizza with her we have to get 2 pizzas, there is no way my husband would eat pizza with no cheese... funny thing is, I now share the NO cheese pizza with my mom!..LOL


about the mac and cheese, I make mine with a mix of Sharp/Old, Gruyere, Parmigiano Reggiano, and a little Mozarella... and always use Whole Wheat macaroni (my husband that doesnt like whole wheat pasta, has no idea and loves it!)..LOL

Pizza is the only thing he will eat that has cheese. He loves pizza.

He claims he doesn't like it because his mother drowned everything with cheese when he was growing up.

It always comes down to the mother, doesn't it?

lol, that is so true

The thing is, some of these Mothers weren't that - hmm - umm cooking wasn't their forte'.

LOL. Yup. My daughter's fiance used to drown everything in ketchup. We cured him of that habit. He also learned to eat vegetables and ethnic foods too. Apparently his Mom is a terrible cook, and only served meat and potatoes. But she managed to screw even that up, so the entire family learned to disguise it with ketchup. I can't even imagine. Maybe Stacey's MIL did the same thing with cheese.

I just happen to love ketchup...but I'm not one of those people who thinks it should be eaten with everything It has it's place with fries and mac and cheese and the usual stuff.

Thank god my mom was a great cook, some of my friends inherited nothing in this department from their moms..poor people. Even my brothers are decent cooks because both my parents do pretty well in the kitchen!

She is a good cook. She is always baking and cooking something. When she comes up from Houston, Mel always gets her to make Tamales. Those are his favorite.

Well...on another topic I saw a few that were missing perogies. I have a very simple way of making them and you probably know this too but I love them...

Perogies

Frozen buns - pkg of 12

Mash potatoes

shredded cheese

bacon / onions


Place frozen buns on wax paper on counter to begin thawing.

Give the buns about 20 minutes headstart then proceed to make mashed potatoes; shredd cheese; and cook bacon/onions. Mix the shredded cheese into the mashed potatoes.

Once the buns are soft, with a rolling pin, flatten them to about 1/4", place a tablespoon of mashed potatoes, with a small amount of the bacon/onion mix. Place into a 9 x 13 baking dish and brush with butter. Let them rise. Cook the buns as per the directions. After they are cooked, brush them again with butter.

Enjoy.....

I LOVE YOU.

It never occurred to me to use the frozen buns for anything other than buns- brilliant!

Wow. That sounds interesting. Gotta give that one a try.

I have a frozen bun recipe!

BREAKFAST BUNS

1 pkg frozen rolls
1/2 cup brown sugar
1/4 cup instant vanilla pudding crystals
1 tbsp cinnamon
1/3 cup melted butter
pecans or walnuts

1. Spray 9x13 pan
2. Sprinkle melted butter, brown sugar, & nuts on bottom of pan
3. Arrange rolls on top, single layer
4. Mix remaining brown sugar and pudding crystals, and pour over top
5. Drizzle with melted butter
6. Cover with damp towel overnite
7. Bake @ 325^o for 40-50 minutes. Cover with foil for last 15 minutes.
8. Cool 5 minutes and invert on plate

This is an amazingly good recipe. Sounds weird, but it's totally worth trying.

Yummm so many good things to try when I have a real stocked kitchen again.

Thank you all!

Keep it coming keep it coming...

Opps...should have posted this one too.

Looking for a quick meal, try chicken mushroom casserole.

2 boneless chicken breasts - cubed
1 can of mushroom soup
1 box of chicken stove top stuffing
1 540g of medium cheese (or marble cheese)

Fry the chicken until cooked. While chicken is cooking prepare the stove top stuffing and shred cheese. Once chicken is cooked, place in the bottom of 9 x 13 pan. Mix mushroom soup with 1/2 can of water and pour over the chicken. Layer 1/2 the shredded cheese over the soup. Add the stove top stuffing and cover with remaining cheese. Place in the oven at 300 for 20 - 25 minutes.

Enjoy!!!!

OK, someone gimme a recipe for a whole chicken. I want to oven the thing with a lot of flavour and spices -- just to impress the inlaws

"I want to oven the thing"

I'll leave the spice suggestions up to someone else, but for a guaranteed* moist chicken that tastes really good, you can quarter an onion and just stuff it in (then throw it away after cooking)

Some people loosen the skin and put herbs and butter etc under there as well.

*trailmix guarantee is only valid within North American.

I just made a roast chicken on Sunday using only the ingredients I had on hand. My "recipes" change every time I make stuff, depending on my mood and what's in the fridge. Anyhoo:

DECEMBER 16TH ROAST CHICKEN
(recipe based on 3-3.5 lb chicken)

1. Mix together 1 tbsp Mrs Dash original seasoning, 2 tbsp lard or shortening, 1 tsp rosemary, 1/2 tsp thyme, 1/2 tsp butcher salt (or sea salt or kosher salt), 1/2 tsp pepper.
2. Remove neck and giblets from cavity. Set aside.
3. Rinse chicken under running water, inside and out. Pat dry with paper towel.
4. Rub chicken with seasoning, inside and out. Rub inside skin if so desired.
5. Stuff cavity with 1/4 lemon, 1/4 onion, 1/2 celery stalk, 1 clove garlic.
6. Bake @ 400^o for 1.5 to 2 hours, basting periodically.
7. Remove from oven, cover, and let sit for 20 minutes. Carve.

Chicken Gravy

1. Cut into chunks: 1 stalk celery, 1 carrot, 1 small onion, 1 parsnip if you have it.
2. 1 tbsp butter or olive oil in saucepan. Season with salt and pepper. Saute veg for about 5 mins.
3. Add chicken neck and giblets. Add water to cover. Add bit of white wine if you like.
4. Simmer until chicken is out of oven, then strain.
5. Pour juices from chicken into gravy separator. Add to gravy base.
6. Mix till smooth 2 tbsp flour and 1/4 water. Add scoop of gravy base and mix. Return to saucepan.
7. Stir or whisk until gravy starts to bubble. Allow gravy to bubble for a few more minutes, while stirring.

If you want the recipe for roast potatoes to go with your meal let me know.

That is fantastic!!!

I have made perogies a few times- I suck at making dough so using the buns is a great idea!!

sister, you are hilarious!




Now that sounds awesome - will do. And do post the potato recipe!!! Bren et moi are potato freaks!!!! (besides the other freakish nuances of our petite selves

my perogie recipe is just regular pasta dough (flour, eggs, oil-I think it's roughly 1 egg per cup flour) plus sour cream. I'm not big on the whole measuring thing, just enough sour cream so its a soft dough. then whatever potato/cheese/other yummies you feel like throwing in. The key to good perogies is having a bunch of friends over to help you make them, otherwise it's just too boring and too much work.

my tip for the meringue. use your hands to separate the egg yokes and whites-crack the egg into you hand, let the white slip through your fingers into a bowl while holding onto the yoke. I gave up trying separate eggs using the egg shells-I always break the yoke that way.

ROAST POTATOES

Halve medium or quarter large potatoes. Peeled or unpeeled. Any type but Yukon Golds.... they tend to crumble, but they're great for mashing.

Either par-boil them in salted water or place in roasting tin with chicken and fill to half inch with water.

Remove the chicken from the roasting tin. Scuff the potatoes up a little with a fork. You want some edges on them for texture.

Turn the oven up to 450^o. After pouring the juices from the gravy separator into the saucepan, pour what's left (the grease) back into the roasting tin.

Bake in oven, basting and turning periodically, for about 20-30 minutes, or long enough to develop a nice brown crispiness.

Enjoy.

This is great!! My sister makes this every Christmas morning!! I actually phoned my mom today to get the recipe for it!!

this is one of my favourite simple recipes...

Tomato Cheese Soup

One can condensed tomato soup
one can of milk
one cup of cheese
basil and oregano to taste

mix everything together in a saucepan and heat until cheese is melted... and then serve and enjoy..

Wow, found this on page 4 - guess no one is doing much cooking!!

Malt syrup? I'm off grocery shopping today but is malt syrup generally available. hmm - any substitutes?

Come to think of it I could just buy the bagels at sobey's and take a pic of them - but I won't

quote name='Krikit' date='Jan 12 2008, 09:11 AM' post='1484261'
Wow. Here's one for real Montreal bagels!

MONTREAL BAGELS
Source: Eating Well Magazine (March/April 1996)

Ingredients

• 3 tablespoons honey
• 3 tablespoons sugar
• 3 tablespoons vegetable oil (canola oil preferred)
• 1 tablespoon active dry yeast
• 1 tablespoon lightly beaten egg
• 1 teaspoon malt syrup or powder (look in home-brewing or health food stores)
• 4 to 5 cups white bread flour (unbleached flour preferred)
• 1 teaspoon kosher salt
• 1/2 cup poppy or sesame seeds
• 6 quarts water
• 1/4 cup honey

1. Whisk together 1-1/4 cups lukewarm water, 3 tablespoons honey, sugar, oil, yeast, egg and malt in large bowl until yeast dissolves. Stir in 1 cup flour. Stir in salt and enough additional flour to make a soft dough (about 2-1/2 cups).

2. Turn dough out onto floured surface. Knead, slowly incorporating more flour, until smooth and very firm, 10-12 minutes. Cover with dish towel and let rest 10 minutes.

3. Divide dough into 14 pieces: roll into cylinders and curve into circles, pressing ends together, to form bagel shapes. Let rise 20 minutes.

4. Preheat oven to 450-degrees F. Line 2 baking sheets with parchment paper; set aside. Bring water and 1/4 cup honey to boil in a large soup pot.

5. Kettle the bagels by slipping them into the boiling water for 45 seconds per side. Drain on dish towels; place on baking sheets.

6. Sprinkle generously with seeds.

7. Place in oven, reduce heat to 425-degrees F and bake 12 minutes. Turn over and bake more minutes or until golden brown.

Oh. Malt syrup. I remember my Mom giving that to me when I was little. It's also called treacle syrup. It was good. It's made of molasses. I'd substitute light molasses for it. If they don't have light, use the dark.

You might be able to find it in the international aisle if it's not in the syrup aisle.

Ok treacle syrup! Just needed a translation -

Ok, bought the ingredients I needed for the bagels, no treacle etc so I am going to improvise, it's such a small amount anyway. We will see how this goes! Maybe I have a huge talent for making bagels!?!?

Good. When you move down here you can open a bagel shop. They're in dire need of people with talent.

It's seriously unlikely that these are going to be great - but anyway I am mid bagel making - just stopped for something to eat.

Just about to go and divide the dough and shape then let them rise for 20 minutes.

I have an ancient oven, it kind of does it's own thing (putting in pre-emptive disclaimer)

Oh cool! I'm probably as excited as you are right now! Can't wait to see how they turn out.

Well so far so good, the dough looks and feels great, they look like uncooked bagels, which is a good sign. About 10 minutes to boiling water and then oven!!

I'm watching the food channel, they are making bagels!!

How cool is that. Too bad we don't get the same programs or I'd tune in. The great thing is now you'll get to compare recipes and methods, and also pick up some great hints too!

They are out of the oven! This is good because we just ate one! They are good, I think they aren't quite as dense as what I am used to (more bread like, but they don't taste like bread really).

They are slightly sweet, which is predictable - I used a tsp of molasses instead of malt syrup - my Husband says they are absolutely delicious.

Mmmmm. They look yummy. I bet your house smells lovely. Are you going to experiment with different recipes, now, until you get the one with the denser consistency? BTW, did you use the Montreal recipe? When I make mine I'll use a different recipe and let you know how they turned out, so we can find the one that works best.

Yes, I used the Montreal, I did flavor 4 of them, put sundried tomato havarti in 2 and garlic in 2, but I don't think I put in enough because you can't really taste it.

I will try them again (I must say it's quite a bit of work - which everything to do with a bread type dough is, in my opinion!).

I pretty much followed the dough recipe to a T - barring using the molasses - oh and I have no kosher salt but before I poured it in the measuring spoon I tapped it and said 'I dub you kosher salt'.

Cooking time was longer but I just kept an eye on them - but my oven is funny so had it about 25 degrees cooler than they called for.

I'm interested to know if the other recipe is denser. Oh and the grapes by the plate on the first pic are supposed to be funny, in case anyone notices

(Oh and the house would smell good except we have the window open - having a Chinook I guess)

Ooops. Missed that. Too subtle for me, I guess. I need stuff like this:

Poke it. It trembles.




Shhh! Can't you hear them?

omg, I had a falafel donair yesterday and don't feel very good today so I don't think I'll be making those (cooked green beans should be outlawed)

Reminds me, yesterday we were at the store picking out soup and Campbells has Italian wedding soup (which we buy periodically from m and m meats) - but the Campbells version is green. I don't think I want green soup.

We are having Lipton's chicken noodle soup tonight for dinner, I haven't had it for ages - the box kind.

Did you see those jellied green beans up close and personal? Click to view attachment I love comments in the links to those cards. I was howling.

OMG, I haven't had packaged Lipton chicken noodle soup for decades! That's hilarious! My Mom used to feed it to me all the time..... as well as my kids. I actually bought it, once, on the request of my kids (when they were older) for old time's sake. I only bought it the once. What a hoot.

THAT is a perfect example of a waste of good ketchup!!!!

Ok I now see it is a waste of good pimento.

hahaha - weight watchers - that's just too awful and those comments are hilarious

Is that why the ceramic animals are so drawn to it? Is it their magical pond?
Why have they gathered? What do they want?

I know. I love the little one-line comments on the tabs at the top of each page too.

One of my faves:

Chicken Liver Bake: enjoy it with the ashes of a loved one.

Or maybe what's left of the chickens are in that urn. Maybe the chickens were your loved ones.

But chickens never love back enough. And that's why you have to KILL them. And eat their livers ritualistically. And then they're a part of you forever. Forever.

I was just posting in the UK forum recipe thread when it occurred to me that we have one too! So I'm reposting here. A bit of background on the recipe... The Wirral is where I am from originally. It is in Merseyside in the northwest part of England. If you don't like lamb, pork works just as well with this recipe. Anyway....

One of the most special and meaningful gifts I have ever received in my life was a recipe book given to me at my wedding, and contributed to by all the special people in my life. Here is the link if anyone is interested.

Next to each recipe is a personal message written by each contributor. Some are funny or heartwarming memories. Some are notes of love and congratulations. Some are just funny comments. Like my Cousin's son, Rob. Part of his message says "It was hard for me to come up with something, as I would rather just get in my truck and go over to Nanny's house to eat."

This recipe is for Wirral Hotpot, contributed by my Aunt Audrey. She passed away, suddenly, just a month later. Her comment was "Probably not as famous as Betty's (Coronation Street) but still really tasty. If you can get it, adding some crumbled black pudding makes the gravy thick and tasty (if you happen to think black pudding is tasty). When I made this, my husband leaned over and slapped my arm. As I looked at him in surprise he said "This is so good it makes you want to reach out and slap somebody." (It's a Southern thing. )

WIRRAL HOTPOT

You Will Need

1 tsp vegetable oil
800g lamp chops and steaks
2 leeks, trimmed and sliced
2 onions, halved and sliced
2 carrots, peeled and sliced
4 sprigs thyme, leaves stripped from the stems
1 beef stock cube
6 medium potatoes, peeled and thickly sliced
50g butter, cut into small cubes

How to Prepare

Preheat oven to 160c/320f. Heat the oil in a non-stick frying pan and fry as much of the lamb as will fit into a single layer until brown on both sides. Remove to a plate and cook the rest of the lamb the same way.

Layer the lamb, leeks, onions, and carrots in a large casserole dish, seasoning each layer with thyme, pepper, and a little salt. Dissolve the stock cube in 900ml water and pour enough stock into the dish to just cover the meat and vegetables.

Layer the potatoes on top, then press down lightly. Dot with the butter. If necessary, top up with more stock to come level with the top of the potatoes, then cover the dish and cook in the oven for 30 minutes. Remove the lid and cook uncovered for 2.5 hours.

OHHHH thanks for this!!!! Love your auntie's comments.. such a treasure that she gave you this memory of her... I for one will try this one!! Sounds YUMMMMMMY!!! (Did I ever tell you my mum was born in Bolton? Lived there until she was about 8 or 9). Been there once - have good friends in Lancaster and we "did" Bolton one day!! tee hee...

*sigh.. I MISS CORONATION STREET!!!!!!

The bagels look yummy!! The bolded part is HILARIOUS!