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I've tried several recipes which use the cream. It's not result which I am seeking. I've got in mind seriously gooey extra sharp cheddar, garlickly crusty potatoes. Mild flavored heavy cream based sauces are not my thing. I like " in your face" rather than subtle flavors. I will hit on what...

Have you ever tried apple butter instead of apple sauce? It doesn't save calories, but it is wonderful in bran muffins. Besides, I still have 3 doz pints of apple butter from the fall of 2012 and I am scrambling to use it before it goes bad. My apple butter is seriously thick and supper...

Mild--love spicey but my ulcers don't! Bagels--pumpernickel or sun-dried tomato?

I worked 7 summers at a canning factory. To this day I cannot abide canned peas. It's the smell. It takes me back to to the silage smell in the plant (they sell the shells, etc to farmers for silage, so nothing gets wasted.) I still like canned corn, but I remember working on the sorting...

Yum!

Tea leaves--especially sun tea! Navy beans or Great Northern beans? (I'm making pork neckbone vegetable soup with beans for tomorrow)

Cheese, but it must be grilled or at least melted. Bisquick dumplings or real homemade bread-like (Czech style) dumplings?

There is a marvelous little family butcher shop in the next county. They deliver to our town. They butcher local hogs and beef. Their meat is excellent, but I always have to request special cuts as they cut a chuck roast about1 1/2" thick (technically that's a steak). I request 4" chuck...

Bay leaf and garlic, actually. But thyme will do if fresh. French toast made with Texas toast or baguette?

What a marvelous site. Thank you!

Recipe link? I make a toffee every year, too. I like to toss in toasted cashews and leave off the chocolate on top some times. :chef:

Im already preparing for my holiday baking and candy making. I'm thinking that I'll do more candy and less cookies this year. I make about 20 cookie/candy boxes for neighbors and friends for the holidays, and I want to put in some new things this year. I especially love fudges and truffles...

Oh yum! Haven't made them in a while. Do you make them in traditional pockets or in a 9x13 with the crust on top?

I may try planting some of those smaller Japanese eggplants next spring. So good grilled!

Stuffed burger balls 1 1/2 lb ground beef 1/4 c evaporated milk 1 box stuffing mix, prepared 1 can cream of mushroom soup 1 can full milk (I use leftover evap milk) 1 T worchetershire 1 can mushrooms 2 T ketchup Mix 1/4 c evap milk with burger. Divide into 6 patties. Pat out patties on waxed...

Yes frosting Banana bread-- with walnuts or with chocolate chips/walnuts?

Fried okra and gumbo are wonderful. However my picky husband calls it slimy snot and eschews anything with okra...he has no class!

Porcupine meatballs are hard to brown if the rice is raw. I usually par-boil the rice. I also brown them in the oven on parchment paper lightly coated with a tablespoon or two of olive oil, which helps brown them. I'm too lazy to turn them. I often bake them in the sauce in a 9x13, as they...

Mock Chop Suey Hotdish 1 lb ground beef 3 ribs celery, diced 1 onion, diced 2 cans cream of mushroom soup 1 c milk or water 1/4 c soy sauce (or more to taste) 1 bag Chinese noodles (about 12 oz) Brown meat with celery and onion in large frying pan or Dutch oven. Mix in soup, milk/water, soy...

Hamburger Enchilada Pasta Casserole 1 lbground beef 1/2 tsp chili powder 1/2 tsp cumin 1 can red enchilada sauce 6 oz cream cheese 1/2 c sour cream 2 c shredded cheese (sharp cheddar, Monterey jack mixed) 1 can Mexicorn or corn 1 can diced mild chilis 12 oz wide egg noodles While cooking...

Seedless don't have the taste of Concords. I ended up slipping the skins, milling the cooked pulp/seeds and mixing the skins back in. Great flavor and texture, but on heck of a lot of work! Oh well, that's done and grapes are pruned down for the winter.

Good idea!

I won't eat regular liver sausage, the stuff with that white rind of fat. But braunschweiger is good for me if it is a name brand (O M). And thinly applied to a dark eye with mayo. I never thought of myself as prickly until I start listing things on this thread. I now feel so picky. Here's...

The right combo of cheese, onion and garlic is what I am trying to refine. I am also experimenting with potato cuts: sliced, sticks, cubes. I prefer a red potato with skins, although Yukon gold is nice, but the subtle buttery taste is lost with the cheeses etc. For zing I've experimented with...

To keep it a white chili try adding cumin instead of red chili powders and throw in some canned diced green chilis. Oh, and use a chicken or turkey broth base.