|
I searched through this thread and didn't find any mention of it and I didn't think it deserved it's own thread, so I figured I'd ask here: Recently, I've developed an allergy to dairy. Is there any good sites that list recipes/substitutions for dairy products? Googling it brings up nothing but vegan websites, but I don't want to substitute everything, and I'm not a big fan of most of their recipes. Any suggestions? Just plain recipes would be nice as well.
|
#
¿
Jan 31, 2012 10:02
|
|
|
|
| # ¿ Apr 26, 2024 07:49 |
|
|
Mister Macys posted:Lately, I've found good extra virgin olive oil to be an excellent substitute for butter (despite being completely different in flavour). Oh, awesome. I never knew that it was made that way. I'm pretty sure it's the casein that I'm allergic too, since I don't have issues with any other foods that contain whey. How different is it from other cheese? Also, is there a pasta sauce that isn't marinera, and doesn't include a ton of cheese products that a restaurant would serve? Mr. Lullabee is set on italian for Valentine's Day and I don't want to be sick the rest of the night afterwards. Sorry, I know I'm asking a ton of questions, but googling isn't much help when your palate doesn't like most food tastes. (Not a meat and cheese only type person, just certain foods don't taste good to me.) 
Lullabee fucked around with this message at 10:50 on Jan 31, 2012 |
|
#
¿
Jan 31, 2012 10:37
|
|
|
Thanks for all the help earlier guys. Last weekend I got a big bundle of broccoli from the farmer's market. I can't seem to find a good recipe to cook it in, what do you guys suggest? I was thinking something to do with chicken. On that note: I have a bag of uncooked brown rice that also needs to be cooked. I don't have a rice cooker or the funds to get one. How do you guys cook your rice on the stove? I followed the directions and it still came out bad.
|
|
#
¿
Feb 13, 2012 21:46
|
|
|
We picked up two fresh artichokes on our way to Monterrey Bay today, and I'm completely lost as to what to make with them. I know there's the normal artichoke and spinach dip that everyone does, but I was hoping for maybe a side dish/main dish recipe I could use it in. Any suggestions?
|
|
#
¿
Feb 19, 2012 05:56
|
|
|
What's a good substitution for ricotta/cottage cheese? I have neither, yet want to make a baked pasta dish.
|
|
#
¿
Mar 1, 2012 01:45
|
|
|
So, I have two avocados and a jar of premade artichoke & lemon pesto. Would it taste okay to put both of those in the food processor to make a pesto or would it taste weird/bad? I don't have much practice with pairing food that tastes well. And if so, any suggestions on how to do it? I was thinking it mixed with pasta (spaghetti? Unless something else would be better?) and some lightly seasoned chicken.
|
|
#
¿
Mar 12, 2012 00:04
|
|
|
Turkeybone posted:The avocados in there would be weird, I think. I didn't think so. Thanks for the suggestions. Definitely going to check them out.
|
|
#
¿
Mar 12, 2012 03:39
|
|
|
I probably won't receive an answer in time, but I figured I'd ask anyways: I bought rolled oats at the grocery store to make oatmeal in the crock pot, not realizing that I needed steel cut. Is there anyway to make it in the crock pot with them, or should I just say screw it and cook them on the stove? Mr. Lullabee wants it in the morning, and I'm scrambling to find a way to do it.
|
|
#
¿
Apr 8, 2012 08:45
|
|
|
Taft Punk posted:Do you have a crock pot on a timer, or an automatic power timer (like the light timers people use while on vacation? You could set it to start automatically in the morning? It doesn't have a timer. Or a light... It's a small one, and was given to me, so I'm not complaining. I put in 2 cups of the oats, 1 cup of almond milk, and 5 cups of water. I don't think I'll be sleeping soon, so I should be able to watch/stir it occasionally. I googled it and most of the recipes say you can use either or, so I just followed the basic recipe I found in the crock pot thread. I'm hoping it'll turn out ok. If its too runny, is it ok to add more oats and cook a while longer? Or will it thicken up as it cools?
|
|
#
¿
Apr 8, 2012 10:47
|
|
|
I'm on my phone, so I can't really search for it, but is there a thread/website for recipes of vegetables as sides? I'm sick of the generic corn, green beans, etc that we always end up getting because I have no clue how to cook anything else. Also, besides the 'Go Dairy Free' website/book, is there any good websites/cook books that are non vegan non dairy recipes? I have a dairy allergy, and most websites for dairy free are vegan. Which is fine and all, but Mr. Lullabee has pretty much said he cant quit eating meat. Or rather, doesn't want too. Thanks for the help.
|
|
#
¿
Apr 17, 2012 23:20
|
|
|
Going to the local farmers market this weekend to pick up some fresh fruit/veggies. Besides the obvious corn/potatoes/green beans, what are some vegetables that are fairly forgiving to a new cook and relatively easy to make? I'm in northern Cali, if you need a general idea of what's grown around me.
|
|
#
¿
May 15, 2012 19:04
|
|
|
Got a block of feta because we love it on salads. How do you guys suggest storing an open container of it? How long does it last in the fridge?
|
|
#
¿
May 19, 2012 04:00
|
|
|
I picked up some asparagus this weekend and I want to make it to go with dinner tonight. The recipe I have is just simple olive oil, garlic, basil, S&P and lemon juice, roasted in the oven. Is this the best way to cook them? I just want to make sure. This is the first time I'm cooking them.
|
|
#
¿
May 21, 2012 23:02
|
|
|
What's the best way to cook corn still in the husk? I don't have a grill/a way of grilling it, so I figured I'd ask you guys. Also, I don't want to boil it. Thanks
|
|
#
¿
May 27, 2012 03:45
|
|
|
Casu Marzu posted:Steam it or toss it in the oven That's what I was thinking, but I wanted to make sure. Just gonna throw it in, husk and all. Here's to hoping it doesn't suck.
|
|
#
¿
May 27, 2012 03:55
|
|
|
RazorBunny posted:Peel back the husk partway and remove all the silk beforehand, it's a pain in the rear end to take out once it's cooked.
|
|
#
¿
May 27, 2012 05:16
|
|
|
So how bad is it that I accidentally left the neck in the whole chicken I put in the crock pot? I took it out after about four hours when I remembered I hadn't. It's got another two hours or so in there, and Mr. Lullabee was all grossed out, but I think it should be okay. Right?
|
|
#
¿
May 28, 2012 03:35
|
|
|
Chemmy posted:Why did you put an entire chicken in a crock pot?
|
|
#
¿
May 29, 2012 04:33
|
|
|
Besides feta, what are some good cheeses to put on just generic side salads? I've gotten my allergy under control, so I can have a little bit. Plus, I'm trying to teach Mr. Lullabee that healthy food can be just as good as fast food (he's a fast food junkie), so any tips would be greatly appreciated. 
|
|
#
¿
Jun 7, 2012 23:20
|
|
|
Is there any reasonable substitute for eggs in a breading recipe? Our eggs expired a week ago, but I would like to make a breaded chicken to go with our sauce and pasta tonight. If there's not, what's a good chicken recipe to go with vodka sauce and linguine?
|
|
#
¿
Jun 12, 2012 21:34
|
|
|
It wasn't me who made the decision that we're not eating expired eggs. Mr. Lullabee is paranoid about putting stuff like that in my body, since we're in the early stages of pregnancy and doesn't want to risk it. So, that's why I asked for substitutions/recipe ideas.
|
|
#
¿
Jun 12, 2012 21:44
|
|
|
Randomity posted:Bleh my husband was like that with my first pregnancy and I eventually just had to tell him to cool it. It WILL drive you crazy by the end there if he doesn't reign it in soon. I'm working on it, but yeah. I'll use the buttermilk, since I can make a faux buttermilk with my almond milk. Thanks for the tip.
|
|
#
¿
Jun 12, 2012 21:49
|
|
|
Went to a birthday party yesterday and the guys mom had made these delicious pesto chicken sandwiches. She said the pesto was just a simple olive oil pesto, out of a jar. It looked like some kind of spices mixed with the olive oil. It was just a loaf of bread, olive oil pesto and mayo mix, chicken with provolone cheese. My question is - what is a good simple pesto olive oil?
|
|
#
¿
Jun 17, 2012 20:10
|
|
|
Dogfish posted:Your question is a little unclear.
|
|
#
¿
Jun 17, 2012 23:41
|
|
|
Safeway never seems to stock bosten butts. What's another place I could get one in Northern California?
|
|
#
¿
Jun 20, 2012 23:36
|
|
|
So I've been put on bed rest for a few days, and Mr. Lullabee is a horrid cook. What are some simple easy recipes he can cook rather quickly, doesn't cost an arm and a leg, and is simple enough that someone who can only cook bacon/scrambled eggs make?
|
|
#
¿
Jun 21, 2012 20:28
|
|
|
Sorry, I didn't see it. Thank you.
|
|
#
¿
Jun 21, 2012 20:37
|
|
|
I have some meat that has a use/freeze by date of 6/17. I froze it wayyy before that. So is it okay to eat? I'm guessing so. I want to use it for meatloaf for dinner.
|
|
#
¿
Aug 15, 2012 23:43
|
|
|
I picked up some turkey breasts yesterday that said use/freeze by today's date (9/23). I was going to cook one last night, after freezing the other, so I put it in the fridge to marinate for a few hours. However, plans changed, so now it's been in there over night and was planning on cooking it tonight for dinner. Given it's been cold over night, it should be fine, right? This is my first experience with nonground turkey and it's all.. pale now. I'm sure it is, but I just needed the reaffirmation that it won't give me food poisoning.
|
|
#
¿
Sep 24, 2012 22:22
|
|
|
Okay so, I'm going to my first ever thanksgiving dinner where I'm expected to cook and bring something. I signed up for candied yams, because looking the recipe up online showed it should be fairly simple. I plan on making two pans, just slightly different than each other. From what I'm understanding, the base is just yams, peeled and cubed/sliced up and cooked in water until almost done/done. Is that right or the best way to cook them? I'm a very novice cook, so I don't know jack. Then, I was planning on taking half and mashing them with butter, cinnamon and brown sugar, before putting them in a pan and adding marshmallows. The other half I'm at a loss - the person who's house I'm going to says they normally do canned with butter and brown sugar just roasted in a pan. So does that mean I can just substitute the canned ones for the boiled ones I'm making? Or will the taste be off? Please don't kill me for the marshmallow one - I'm going to basically a house full of goons who, if I don't make one with marshmallows, will more than likely bitch about how it's 'not made right'. I know it can be considered a 'travesty' but yeah.
|
|
#
¿
Nov 14, 2012 09:06
|
|
|
So, because google doesn't really tell me much - I bought some hamburger meat probably last week (sell by date of 12/31). It was frozen well before then. I took it out this morning (probably 10am ish), and just opened it to make hamburgers (it's 6:30 pm here). No strong odors, but the inside is brown/gray. Google says something about oxygen and that it should be good, however the government website said that it could be starting to go bad. I'm sure I'm just paranoid, but it's still good to eat, correct? ETA: It's about 50 something here, and the heat isn't on, so it's been cool enough to not have to worry about cooking/heating up. Lullabee fucked around with this message at 03:40 on Jan 7, 2013 |
|
#
¿
Jan 7, 2013 03:38
|
|
|
tarepanda posted:It's fine. Most meat is unnaturally red anyway. Figured, thank you!
|
|
#
¿
Jan 7, 2013 03:40
|
|
|
I'm making chicken enchilada soup for dinner, what are some good sides? I was thinking cornbread and a salad, but this is my first time making this stuff so I'm lost.
|
|
#
¿
Sep 25, 2013 19:57
|
|
|
So, we hit up the apple orchids here and picked up some homemade apple butter - I got it mainly for my fiancé to try (he's never had it before). However, I highly doubt well eat it all just like that (on toast and such), so I'm looking for recipes that I can use it in. Any suggestions?
|
|
#
¿
Sep 28, 2013 22:37
|
|
|
Leftover roast - what do you do with it? I like making it, since it's easy and filling (cheap too), but even the small 2-3 lbers are too much for me and my fiancé to eat in one or two settings. I'm making barbecue tonight with it but I still have quite a bit leftover (as well as the vegetables).
|
|
#
¿
Oct 2, 2013 00:41
|
|
|
What's the best recipe for loaded potato soup? I know it's basically just potatoes, cream, broth (maybe?), salt & pepper, mixed together and topped with whatever toppings you'd like, but do I bake the potatoes? Or boil? There seems to be a million ways to make such a simple soup.
|
|
#
¿
Oct 9, 2013 20:40
|
|
|
|
| # ¿ Apr 26, 2024 07:49 |
|
|
What is a very simple, easy, basic strip steak recipe? I was able to use coupons and grab 4 10oz steaks yesterday for like $3.xx/a piece, but I've never cooked steak in my life. I don't have fancy tools or exotic ingredients. I would normally Google it, but it seems like something that could get complicated really quick, and I don't have much time. Thanks
|
|
#
¿
Mar 2, 2015 20:02
|
|