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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 »

Thanks!
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.