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Topic Summary

Posted by: SilverLining
« on: January 14, 2019, 06:20:39 AM »

Tonight I am making scallop potatoes. For most people this is a side dish. Not here.

Mine has ground beef in it (sometimes left over ham instead) and bacon on top. And no slime.
Posted by: Macabre
« on: January 13, 2019, 06:29:54 PM »

Eggplant rollatini (a new version of it for us)
Roasted Brussels sprouts with a maple balsamic vinaigrette

Posted by: GoingNuts
« on: January 13, 2019, 03:35:28 PM »

Roast chicken, potatoes, broccoli. Made some wheat-free brownies yesterday, theyíre decent enough. That will be dessert, along with some berries.
Posted by: SilverLining
« on: January 13, 2019, 02:58:27 PM »

Mary, we are making this tonight. We changed from our original cooking.

We now do

High pressure - 20 min
NR - 15 min

I need to update where I store my recipe.
Posted by: MaryM
« on: January 13, 2019, 08:33:55 AM »

Posted by: SilverLining
« on: January 13, 2019, 08:05:58 AM »

This is what we do in IP

Put a dry rub on the ribs...I just mixed some spices I though would be good. Put 1 cup apple cider and about 1/2 cup water in pot with insert in bottom.  Put ribs in and then put in some bbq sauce.  Cooked on high pressure for around 35 min.

I use apple juice, and QR.

Then cooked either in oven or bbq with bbq sauce.
Posted by: MaryM
« on: January 13, 2019, 07:53:25 AM »

I have yet to try ribs in the IP.  O made some for New Years in the oven and DD has decided she likes them (unsauced).  Maybe I will get some next time they are on sale and try them in the IP.
Posted by: SilverLining
« on: January 13, 2019, 06:50:40 AM »

We still canít order pizza. I have found some safe frozen, but they are nothing compared to my homemade. Although since we made calzones, we havenít gone back to pizza.


Tonight we are doing ribs. Itís become a favourite since we git the IP.
Posted by: MaryM
« on: January 11, 2019, 03:02:56 PM »

I made pizza dough for the first time in years.  I think that DS outgrew dairy 3 years ago, its been that long.  Much easier to just order, lol.  I am also making some chicken cutlets in the air fryer so if anyone wants a chicken parm pizza they can add some.  DD will probably opt to have something else.  I am going to put peppers and spinach on mine and not too much cheese.  Trying to be better about my diet.
Posted by: becca
« on: November 20, 2018, 07:24:48 AM »

You could probably replace bullion with salt, and maybe a sprinkle of onion powder and garlic, which might be flavors the comprise those in bullion.
Posted by: spacecanada
« on: November 19, 2018, 12:19:20 PM »

McCormick 'chicken' and 'beef' bouillon is vegetable-based, with no meat products.  Random trivia, but good for us (vegetarians).
Posted by: BensMom
« on: November 19, 2018, 07:32:23 AM »

I honestly think you could just leave it out completely. It's kind of dumb to have it in there since it would otherwise be a vegetarian soup. Sometimes I think about vegetarian dishes I make, but then have to think about whether they have chicken broth or bullion in them. It's a good thing I don't have vegetarians to cook for--I'd hate to mess that up. Anyway, as I said, I only probably put about a teaspoon in anyway, so I don't think it would be missed if you just left it out. I think really the sherry and cream are key.
Posted by: spacecanada
« on: November 18, 2018, 07:45:26 PM »

We use McCormick broth cubes, with 3 cups of water instead of two.

Tonight's dinner is chill made by my husband, plus Anson Mills black skillet cornbread made by me.  Mmmm... cornbread!
Posted by: Macabre
« on: November 17, 2018, 05:46:56 PM »

Sorry. DH is using it now. Itís Imagine, not Pacific.

The bouillon that DH used is Orrington Farms Vegan broth.
Posted by: Macabre
« on: November 17, 2018, 10:52:18 AM »

We really love Pacificís No-Chicken stock. I donít know if it works fit in your dietary restrictions, but I like it far better than ay vegetable stock and better than chicken stock.

If that wonít work, we have a veggie bouillon that is amazing. Iíll ask DH.