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Old 11-07-2014, 05:09 PM   #1
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Cook's Confessional - forgive me for I have...

Confession time! At one time or another most of us have taken a short cut, claimed a bakery item as homemade or fibbed about an ingredient list..
"is this banana bread healthy - it's just yummy..."
"well... I've added applesauce and reduced the butter. The flour is whole wheat the the bananas are organic ...have another slice" (not saying that you also added heavy cream and loads of nuts)
Last night I did the unthinkable and took major short cuts with cheapo ingredients when making mac and cheese. When my DH said he loved it and that it was the best ever and that it sure tasted like I used loads of expensive artisan cheese, but it was soo good he didn't even mind the additional cost, I kept my mouth shut. It's bad to keep secrets - they can haunt you, so here's mine Let me back up...

My DH has been out of town for a week and was due home today. Late yesterday he called and said he had finished early and was on his way home and would be there in an hour and could we have mac and cheese for dinner - he'd been thinking about it all day. Cool! He's coming home early.

Uh-oh - mac and cheese in an hour? I might not have all the ingredients and there's no time to shop. Hmm... ok I can do this. Maybe.

Turn on oven
Run tap water to get it HOT
Turn 2 burners on high
Get out 2 pots, 1 baking dish and fill one of the pots with hot water to boil elbows. Hit the fridge and cupboards for elbows, butter, flour, seasoning, milk, cheddar. Cheese - oh no. There is not enough; but I am not deterred; surely there must be more in the back of the cheese drawer. Maybe some nice aged gouda or manchego I could add or a little gruyere or some herbed chevre? There are always left over cheese bits in the fridge.
I'm sticking to my plan.

I made the white sauce while the noodles cooked and added all the cheddar I had and a small handful of shredded parm. Still not enough cheesey-ness. Back to the cheese drawer..and nothing! It's empty.

Next I got out yellow mustard and added some - it provided some nice snap and made the color look better but I know I have committed a culinary crime. Hotdog mustard in mac and cheese is just not right. Those ladies at the kitchen "arts" store will surely know and point and shake their heads when they see me ...

Another taste and I'm standing in front of the open fridge looking for inspiration I need more cheese! I root through the entire fridge and then I see it. ALL in the way in back, behind the lab cherries and capers, a small cheese ball! You know those hermetically sealed ones that come at Christmas time with the little sausages in a cardboard box packed in brown Easter basket grass? Yup - one of those. I yanked it out, checked the date (good for another two years - gasp), broke into the plastic encasement, chopped it up (nut crusting and all) and dumped it into my pot.

Oh melty goodness! I'm fairly certain that cheese ball is made of cheese-food-like "product" but it melted fast and made the sauce pretty good. But I have sinned again... mystery ingredients are in my sauce now. They came from exit 15 in New Jersey, were shrink wrapped for posterity and I am certain that no reasonable person would willingly eat them. But.. I have a DEADLINE and am not even a little reasonable.

Drain the elbows, dump them into the baking dish pour the sauce over the top and ram it into the oven. 19 minutes flat!

40 minutes later, there is a lovely rich bubbly dish of mac and cheese, cooked to perfection. It was wonderful and my DH went on and on about the texture and the seasoning and how clever I must be to have known he was coming home early and had this ready to go. So thoughtful. I smiled and nodded and was totally adorable as I contemplated being fitted for my scarlet scull and crossbones by the ladies at the kitchen "arts' store.

Baked mac and cheese with hotdog mustard and cheddo ball bechamel
Steamed Broccoli with lemon wedges
Sliced tomatoes drizzled with balsamic vinegar


Forget love... I'd rather fall in chocolate!
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Old 11-07-2014, 05:37 PM   #2
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Ah, but what happens when hubby says, "Honey, can you make that mac and cheese just like you did the last time? It was the best ever, don't change a thing!"

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-07-2014, 09:47 PM   #3
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I made homemade Hollandaise faithfully for years. One time I was rushed and picked up Knorr Hollandaise. I hid the packets in the bottom of the trash. Shrek thought it was better than the homemade I had made before. Took me several years to fess up and I still use Knorr...
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Old 11-07-2014, 09:56 PM   #4
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Though I don't like to cheat on a great recipe, because time is always at a premium, and I usually don't have the on-hand cash the day before payday to pick up the correct ingredients, I cheat all the time.

I believe that creativity, and the desire to make something taste great, under adverse conditions, is what makes a great cook great. It's easy to make great food from great ingredients. It's much harder to make great food from whatever you can find available, and at a moment's notice.

Janet, I tip my hat to you. Good job.

Seeeeeya; Chief Longwind of the North
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Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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Old 11-07-2014, 10:22 PM   #5
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I keep a jar of inced garlic and minced ginger in the fridge for stir-fries and such.

Knorr Hollandaise and Bearnaise sauce mixes are great. I use them sometimes too.

I sometimes use Lipton's onion soup and dip mix to season red potatoes I roast in the oven or on the grill.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-07-2014, 10:28 PM   #6
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Cooks Confessional - forgive me for I have...

PF turned me on to the Knorr hollandaise and bearnaise sauces several years ago. They're now a cupboard staple.

I cheat a bit with Better Than Boullion low sodium chicken stock, adding it to my chicken soup, or anything else that needs a hit of chicken goodness. The stuff is liquid gold.

McCormick's country style gravy mix is outstanding. I've used it as a soup base as well as gravy mix. Had some with sauteed chicken breast chunks, DH loved it so much I had to make some more. I did eventually show him the bottle.
She who dies with the most toys, wins.
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Old 11-07-2014, 11:12 PM   #7
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Top Ramen, it's usually my dinner these days. I eat my big meal in the middle of the day and the noodles are my night snack before bed.

Throw out the season packet and use Kikkoman Bastes and Marinades for tasty flavors.
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Old 11-08-2014, 08:30 AM   #8
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Rob loves hamburger helper cheeseburger macaroni. I made it from scratch a few times and then bought the Velveeta version, he loves it. I just had to get over my guilt, now I'm OK with it.

I don't like the taste of pillsbury ready rolled pie crust, but will use them once in a while for a quick quiche, Rob would rather have quiche with mediocre crust than no quiche at all.

The store brand spaghetti sauce in my store and Aldi (same sauce), is one of my favorites and it has been for over a decade, so it's always in my pantry, great for a quick dinner. I always make my own sauce for lasagna though.

I use half American process cheese (not the cheese food stuff) and half cheddar in my mac and cheese, the emulsified process cheese makes for a smooth and creamy sauce.
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Old 11-08-2014, 09:53 AM   #9
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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)
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Old 11-08-2014, 10:39 AM   #10
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Last year I committed the ultimate BBQ sin. I boiled my ribs.

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