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I've never had boxed stuffing. Only ever made from scratch. It's so damned easy to make, I doubt I'll ever have the boxxed stuff.

No. I don't substitute for Butter, I won't use fake sugar in things, and I won't used fake milk either. Better to have a little bit of real food that tastes good and feels right in your mouth then have the fake stuff more often.

@kitchengeeking as to your splenda question, that stuff, like all the sugar substitutes I've tried leave my mouth feeling greasy. It seriously feels like I rinsed my mouth with bacon grease, then had a big glass of cold water. YUCK!

This is one of my specialties. I no longer really have a recipe for filling, I don't have proportions, it's all to taste, but the filling is:

Mashed potatoes
Well aged sharp Cheddar cheese
Finely minced caramelized onions
Finely minced Garlic
Salt and Pepper

Make this the night before and chill it in the fridge because it's easier to work with.

The next day, make your dough. The dough is thus:

5 cups flour
couple pinches of salt ( I THINK the recipie calls for a teaspoon)
1 egg
1 cup water
Oil.

What you do is mix your dry in a big bowl, and then crack the egg into a measuring cup. Mix the egg around some, then add enough oil to make one cup. Add your egg and oil mixture along with the cup of water to your dry ingredients and work it until it's smooth and doughy. Add extra water or oil if needed.

Let this stand for half an hour covered with a tea towel, and then break a piece out and roll it out. Roll the dough until just before you can see the table through it.

Cut your circles (or squares if you are conserving the dough), I use a wine glass for this and then peel all the excess dough and put it in a pile (more on this later). Peel each circle, put it in the palm of your hand shiny side up (that would be the side that had been stuck to your table) and put a small amount of filling in the middle of the circle and then pinch the outer edges TIGHT.

Place the completed Perogie on a floured cookie sheet, and once the sheet is covered in Perogies, put them in the freezer till they get nice and firm. Once they are nicely frozen, stick them in an ice cream pail or freezer bag, and take them out when needed.

The dough. DO NOT REUSE THE DOUGH YOU HAVE ROLLED! This is important, the rolled dough does not work well for whatever reason. I am not making this up, this recipie I remember making with my Great Grandmother, a grand old Ukrainian Baba, as well as my grandmother and mother, and this wisdom they have passed to me.

What you can do with the dough, and my family does, is boil it till it floats, drain it and then lightly fry it in butter or oil and use it to keep people from eating your work all day. And this is an all day job. I make usually 25-35 dozen in a day, depending on how early I get to start.

Too cook your perogie, just boil them from frozen until they float and then fry them in some butter and or oil until they are lightly crisped. Serve with baked Kielbasa sausage and some Heavy sour cream (not the non fat or reduced fat, that's just silly).

Now, you, and everyone else here has my family's recipe. This, as I said came from at least my great grandmother, who spoke little English, but still taught me and others how to make these delicious things. I've been doing this since I was...well I was in the single digits. My now 5 year old daughter helps me make them now (and boy does that make me a proud daddy that I could pass this down even further!)

http://www.meatwave.com/blog.php?ID=63#jump This is win.

I never make microwave popcorn. It tastes terrible. And I've perfected my stove top popcorn to the point where I get few unpopped kernels (depending on the quality and age of the corn itself) and am surprised and upset when it is burnt! BTW if you are making stove top popcorn the ONLY way to do it is with coconut oil!

I Have a wine that nearly, if not totally impossible to find anywhere. MEAD! Yeas Mead, that delicious wine made from honey. I used to brew my own, but lost the space to kids. However one of my friends picked it up and he does a lot better then I. His stuff is magical, and pairs well with any dessert.

I am the dad in this house. For my Dinner I am Making big fat, juicy, Grilled Burgers. The kids and the wife are in charge of sides. I hinted I want onion rings, though that might be a trick to pull off. I figure to have a salad with that, and for dessert there is the last of the lemon meringue pie, and some strawberries. I thought about a black forest cake (my favourite) or rhubarb crisp (my favourite dessert) but I wanted to use the leftovers up.

Peperoni or Salami must be dry, and it has to be on top of the cheese. Other things can, and sometimes do go under, depending on the mood I'm in and the ingredient, but the meat MUST be on top

way. all the way. I have a deep freeze and a vaccum sealer, and a costco card. Once a month I go to costco and do the majority of my shopping for the month. I still buy milk and bread from other stores, and the odd thing I only need tiny amounts of, but the vast majority of my shopping is done at costco.

I'm a Canadian, and likely one of the oddest ducks around here. I have a son and a daughter. at 4 years old, my daughter and I built her first computer. She has access to the internet. I spend part of my day on World of Warcraft, rather then watching TV like regular people. I can be found reading Web Comics, surfing porn and 4chan. If you don't know what 4chan is, I don't want to be the one to explain it. I'm also 30 years old. But I remember what it is like to be a student. I hated only having fast food around, I wanted something tasty, not that bland cardboard shit.

I also remember being a kid. and doing elementry and high school in a town of 1000 people, and walking home for lunch, having to make my own damned food (breakfasts and lunches I cooked since I was very young for myself, I could do it, why shouldn't I?). I didn't make all the best choices when I was young but they were MINE. They shaped who I am today. And I'd be damned if I'd let someone else interfere with my children and their making choices.

Damnit, you don't need the government to decide things for you! And you don't need to hover over your children and protect them from every single thing. They are going to eat bad things, make stupid choices, see things you don't want them too, and learn about things you wish they wouldn't. It's part of what makes children into actual adults, instead of whiny clingy morons who can't move out till they are in there 30s. Give them some good and tasty alternatives to the junk food, things they can get at a reasonable price. Some of them will take it, some won't. That's part of growing up.

Funny you should mention that, I'm making what people in my house refer to as death soup.

I made a stock with the ham bone, added a can of pale ale and let that simmer together. Once the stock was done, I removed the ham (I don't like the texture of the meat in the soup and most of it was gone anyways) and slowed the stock to simmer. While that was going on, I grilled some bratwurst, and roasted some garlic.

Once they cool, I'll slice the sausage and add it to the soup. THen I'll add the garlic, some shallots (I keep debating about leeks instead), potatoes, Celery and red pepper. I'm still looking for a green leafy type veggie to put in the pot though, and I'll love a suggestion.

About 15-20 minutes before I serve I'll add some cream and if it's not as thick as I'd like, I'll add some roux. When I serve it I add some good 2 year old cheddar to the top and serve it with some good fresh buns from the oven.

In the past we've added bacon, replaced the brats with garlic sausage, Italian sausage, farmer's sausage, some meat of that sort.

I'm with grampart! Tanstaafl!

http://www.dairygoodness.ca/en/consumers/food/recipes/all/0200/224.htm?recipeid=224
here is the lemon chicken my wife made for me one night so I would nave a nice meal when I got home from work. It is very good. Though the ammount of lemon needed would need to be aproximated from the juice to lemons.