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Old 11-08-2014, 12:39 PM   #11
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Can't think of anything offhand right now, except when my children were small and thought they didn't like certain vegetables, I would hide them in assorted dishes.

For example, I often made lasagna using chopped spinach in the cheese layers. No one seemed to realize what it was and often thought it to be some form of Italian seasoning.

Then, it was ever so easy to stash zucchini in all manner of zucchini breads, etc. If they complained because they saw something green, it was no trouble to peel the zucchini the next time the dish was made. Ha! Ha! Joke's on them.
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Old 11-08-2014, 12:54 PM   #12
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I start all Italian dishes with a tomato based sauce with a jar of Bertolli Marinara sauce.

Canned Nalley's Chili with beans is always in the cupboard.

Lots of different shredded cheeses in the fridge.
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Old 11-08-2014, 01:26 PM   #13
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Keeping milk in my home is just one step above possible. Maybe. Even today.

So knowing that one can of evaporated milk and one can of water can more or less become equal to whole milk, I always have a couple of cans in the pantry. My kids have always been very adamant about how nasty tasting evaporated milk is. I have been instructed on more than even several occasion to never put that in their food. By all the kids. So when it comes to béchamel sauce if I run out of whole milk, out comes the can. My very best béchamel sauce. They can't get enough of it. For mac and cheese, as a dipping sauce for French Fries, S.O.S on toast, etc. They are not so sure what I use it for, but I see them make a very ugly face when they see the can in the trash.
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Old 11-08-2014, 01:38 PM   #14
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I have one big secret.

When my wife and I first began dating, I wanted to her over for a home cooked meal. As I do with everyone, I asked if there was anything she couldn't or wouldn't eat. She told me that she was allergic to mushrooms, and gets severe stomach cramps (and worse) if there is even a single mushroom in her food. She claimed it runs in her family because her dad is allergic, too.

Bummer, because mushrooms are one of my favorite foods.

We eventually got married and several years went by. In that time, I never cooked anything for her (or her dad) that had mushrooms in it. If I wanted to enjoy my favorite fungus, I would simply saute them up in a separate pan and serve on the side.

One night we went out to dinner at a Mexican restaurant. I don't recall what I ordered that night, but I do know that she ordered veggie burritos. She said it was one of the best Mexican things she had ever eaten. We loved that restaurant and made a number of return trips, where she always ordered the same thing. On one such trip, I was perusing the menu, and happened to read the description for the veggie burritos that she loved.

Buried down in the list of ingredients: mushrooms!

We had eaten there many times and never once had she suffered from the tummy distress that she claimed was caused by those despicable mushrooms. I didn't say a word.

Over the years, I have snuck mushrooms into a few things, albeit in a well disguised format. For example, I made meatloaf a couple of nights ago. She loves my meatloaf. Little does she know that one of my secret ingredients is portobello mushrooms that have been chopped fine in the food processor and then sauteed.

Truth be told, she's been eating mushrooms in my cooking for about 10 years now, and is none the wiser.

Now here's the funniest part. My father-in-law claims he also gets violently ill if he encounters them. So one day I was talking to MIL and happened to spill my dirty secret. I asked, "Did you know that Kellie's not really allergic to mushrooms?" And she looked at me and said, "Yeah, her dad isn't, either. I've been secretly slipping mushrooms into our food for 40 years, and he's never had any problem with it. I think the truth is that he just doesn't know how much he like mushrooms, because if I leave them out of something, he says the meal doesn't taste as good that night."
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Old 11-08-2014, 03:34 PM   #15
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Ssshh! I have been known to warm some mayonnaise straight from the jar mixed with a little milk and pass it off as 'Hollandaise sauce' over poached Salmon steaks and no-one so far has noticed.Too busy licking their lips.
I also drizzle rapeseed oil over oven chips, massage it in well and cook as usual except that now they come out nearly as good as 'proper' fries but without the deep fat fryer (which I don't have anyway)
I used a mock hollaindaise recipe from Campbells that just used cream of soup (I preferred asparagus), mayonaise and lemon juice. Sorry, I don't remember the quantities any more, but I'm sure I could fake it if I had too.

I'm a fan of packaged sauces/gravies, simply because I like the particular flavor and enjoy that I get consistent results. I use unsalted stock/broth instead of water for that extra flavor punch.
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Old 11-08-2014, 03:56 PM   #16
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Steve, I loved your story!

The first thing that came to mind when I opened this thread is Imitation 'Krab'. I've used it often in dips, spreads, and salads...it's all good, IMO.

One time a few years ago I had to throw together a quick side for a last minute luncheon, so I made a Krab salad spread and brought some wheat crackers. One of the ladies there commented how good it was, and that she could tell it was 'real crab' - she said she can always tell the difference. LOL I just smiled and said 'thank you'.
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Old 11-09-2014, 01:10 AM   #17
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Great story Steve.

My second husband couldn't understand how could I eat fish and not shell fish such as scallops. I don't have a life threatening reaction, but I sure get sick. So one night he brought home some very large scallops still in the shell. I cooked them up for him while the rest of us had Haddock in a cooked in a separate pan. He insisted I eat just one. Okay, but he became a believer. He spend the night taking care of me. Even wanted to call an ambulance. Fortunately, I only ate half of it before I began to have a reaction.

Unfortunately, scallops just happen to be my favorite shell fish food. Or used to be. It is the iodine in them that I am allergic to. The other's don't have the iodine as a rule. But I can immediately taste it in that first bite. Sorry, if you are at the table when that happens, I have to spit it out immediately. So when I am in mixed company at a restaurant, I order fish just to be on the safe side. A lot of people outgrow their food allergies. I don't know if I have or not. I don't want to test the waters again.
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Old 11-09-2014, 01:12 AM   #18
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Steve, I loved your story!

The first thing that came to mind when I opened this thread is Imitation 'Krab'. I've used it often in dips, spreads, and salads...it's all good, IMO.

One time a few years ago I had to throw together a quick side for a last minute luncheon, so I made a Krab salad spread and brought some wheat crackers. One of the ladies there commented how good it was, and that she could tell it was 'real crab' - she said she can always tell the difference. LOL I just smiled and said 'thank you'.
I love crab. Will have to look for the Krab in a can. The real ones are up there with scallops for me.
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Old 11-09-2014, 11:58 AM   #19
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I find the krab in the seafood section. I usually have some on hand, but must always add a few drops of soy or teriyaki sauce to counter the overly sweet taste.

To me it tastes nothing like real crab, but is tasty in it's own way.
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Old 11-09-2014, 12:30 PM   #20
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I find the krab in the seafood section. I usually have some on hand, but must always add a few drops of soy or teriyaki sauce to counter the overly sweet taste.

To me it tastes nothing like real crab, but is tasty in it's own way.
Sometimes (if they are available or on sale) I will buy a couple of logastino legs. Not too much meat in them, but just enough for a crab salad for one. And there is not enough iodine in them to affect me.
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