My baby is 21 on Monday so Sunday night is family supper, with things he likes for the meal. For dessert he wants either a Black Forest cake or a pie with blueberries and apples unless I think that's a terrible combination.
I don't, of course. Think it's a terrible combination that is. But I'm torn as to whether I should add apples or applesauce to a blueberry pie.
On the one hand, the sauce might help my blueberry pie turn out better than it usually does, blueberry being my only consistent pie failure. Other than that I'm a pie genius. Or maybe just a pie smartypants. Genius seems a bit much.
On the other hand, you might not taste much in the way of apple that way. Thoughts?
Seems I'm frequently running to you guys for answers as to what something is.
I occasionally come across recipes (like the one here for mac n cheese with black beans and chipotle) that call for "American Cheese".
When I looked it up, it was defined as cheddar cheese. But...why not say cheddar, then? It must be something other than just basic cheddar. Cheddar with a gun? Cheddar with some interesting regional addition to it? All I know about your cheddar is that it is SO much cheaper than Canadian is. We must have some very expensive cows!
Part of finding spice blends is where I live: Saskatchewan. Yes, it's a real place, truly!
We're a bit isolated. But still,I can get things like Cajun. Except...I just read the ingredients on the back of the bottle? WHH is all that stuff? Why sugars and chemicals and so on? Do dried spices really need that much stabalizing and sweetening? I gave up, I'm going to make my own. What do you guys mix and blend for yourselves?
Shrimp, Chicken and Sausage Jambalaya.
So. I am making jambalaya with my soon to be step-son on the weekend. But...
No ham. I have about one ounce of nitrite free ham left, but a ton of nitrite free sausage. It ain't andouille or chorizo, but beggars with allergies can't be choosers.
Tomatoes are fine, no tomatoes also fine. I don't care. I do care about taking time to cook it. I have never enjoyed recipes that have you shred up pre-cooked stuff. Share a recipe and help a girl out!
I'm getting married (woohoo!) and my hubby-to-be has two kids.
The thing is, his son has Type 1 diabetes. I LOVE cooking. I am very excited to be cooking for more people(my kids are older and mainly on their own).
My library has nearly 30 different cookbooks relating to cooking for diabetics. I could check them all out...or I could poll S.E. readers and look for recommendations to narrow the list down.
Suggestions? Of either books or useful websites?
I like some of the ATK cooking magazines I have, others not so much. (Slow Cooker revolution was good, didn't like anything I made from American Classics).
Has anyone bought this book? Liked it, regretted it?
My son bought me a present. He said it was something he could cook, but knowing how much I love to cook he didn't have to if I wanted to do it myself. Lo and behold, yesterday he showed up with an 8 pound goose. (He's in construction, the current site is owned by Mennonites).
I don't want to mess up. Don't know why I'm worried, I do chicken and turkey all the time. Still...want to make this as close to perfect as possible. Suggestions?
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