The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
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Quote:I have no idea what ricotta is. If they talked about it on Master Chef, it was as if all viewers already knew.
Originally posted by SIGNYM:
Is it cottage cheese specifically, or milk products with lactose, or any milk product? Ricotta is often used, but it also contains lactose.
I also don't know how how lactose is defined. I assumed it was an excuse to be anorexic by not consuming dairy, which may have morphed into rBGH reactivity.
As a child, couldn't have cheese or American Cheese, unless cooked like on pizza or spaghetti. I don't think sour cream was OK. Grilled cheese was borderline. No cheese on burgers. Milk, ice cream, butter were no problem. My favorite frosting was cream cheese frosting. Since the 90s I have sensitivity to BGH dairy products, far more than most folk, messing with my allergies, sinus, etc.
I also got sick from raw tomatoes, like sliced or diced tomatoes. Cooked like in pizza sauce or spaghetti sauce was OK. Tomato soup was borderline. Ketchup was OK.
After I left home, at some point I decided to wean myself into tomatoes and cheese. Now I can eat most cheeses, with cheese curds the biggest hurdle. Still can't do cottage cheese, and cream cheese frosting is too sweet for me. I can't do raw tomatoes unless buried in a sandwich, but tomato soups and heavily tomatoed chili, diced tomatoes in sauces or on pizza are OK now.
I like spreadable cheese now, like on crackers. If you can access Kaukauna Cheese, I highly recommend Garden Vegetable flavor. I pull cheese slices and American off sandwiches due to taste preference, but I stack cheese slices with summer sausage on crackers.
On another note, I like my cooked vegetables server in a butter Jacuzzi, like broccoli, califlaur, Brussel sprouts, green beans, corn, Squash, potatoes, etc. Uncooked broccoli and cauliflower are good with dip like dill. Celery and peanut butter, same for apples.
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ricotta: Italian meaning re-cooked. Traditionally, after they make mozzarella they take the whey - the liquid part that's left over - and gently heat it. Another set of cheese curds form. They're very small and delicate and have to be gently lifted out by hand. This is ricotta. Its curd (lumps) is much smaller than cottage cheese, and since it's not aged or otherwise processed, it has a sweet fresh-milk flavor rather than the acid and salt bite of cottage cheese.
Lactose is a two-sugar molecule that is naturally produced by cows and found in cow milk - and is the largest percent sugar by weight in human breast milk! It's made of glucose and galactose bound together. As infants people have the enzyme to split the two sugars apart and can then absorb them separately, but a part of the population loses that enzyme later in life. 'Lactose intolerance' happens when un-split, un-absorbed lactose gets into the gut, and the bacteria go crazy on it!
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Roasted pork tenderloin
Pork tenderloin, salt and pepper. Add any vegetable. I usually include potatoes, carrots or brussel sprouts. Can also add garlic. Add bay leaf to the pan along with a can of V-8 juice and maybe half cup water. Put into a 300degree oven and roast until the pork is cooked.
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Quote:
Originally posted by JEWELSTAITEFAN:
After I left home, at some point I decided to wean myself into tomatoes and cheese. Now I can eat most cheeses, with cheese curds the biggest hurdle. Still can't do cottage cheese, and cream cheese frosting is too sweet for me.
Get some fresh mozzarella, don't cook it and eat it by itself. If it makes you sick you have a problem with lactose. If not, you may be sensitive to A-1 milk proteins which are thicker in cottage cheese, or casein (try vegetarian cheese). Or it may be a simple problem with salt or acid, which can indicate GERD.
Have you tried taking a Lactaid product with cottage cheese?
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Quote:
Originally posted by Brenda:
Roasted pork tenderloin
Pork tenderloin, salt and pepper. Add any vegetable. I usually include potatoes, carrots or brussel sprouts. Can also add garlic. Add bay leaf to the pan along with a can of V-8 juice and maybe half cup water. Put into a 300degree oven and roast until the pork is cooked.
Sounds tasty, Brenda! Pork Tenderloin is a highly underrated cut imho - cheap as chips per lb., and low in anything bad. It can be marinaded from Asian to Mexican and all things in between to give it a little more zip if you want. I love it grilled.
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Captain Crunch, I made that recipe up years ago. I like it.
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I picked up some Lemon Pepper, to use for making baked chicken.
Holy Cow, I tasted nothing but salt. I don't use salt. Sure enough, the primary ingredient was salt. This is the only salt in my house.
Isn't this like false advertising?
Like Corned Beef. I like Beef, I like Corn, and no mention of salt. Totally misrepresentative.
I will say that I am cooking some chicken (sections) better than ever before.
Prior tricks were marinating in a bowl of orange juice, or in a zip lock bag of OJ, push out the air before sealing the bag. Plus covering all unskin-covered meat with sauce (BBQ, Teriyaki, etc), honey or molasses, which holds in the juices.
My new trick, using baking on a metal pan or cookie sheet (covered in aluminum foil), is baking at 425 for 30 minutes, and then dropping to 350 for 20-30 minutes, or even 45 minutes. I don't recall having such juicy and thoroughly cooked chicken from myself before.
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This is not really a recipe, but a condiment post.
What are your favorite condiments for French Fries?
I think some people like vinegar.
The Fake Ketchup with HFCS is definitely not.
3. Real Ketchup, from tomatoes and vinegar, tastes great with thick Fries, Texas Fries or Steak Fries, and non-overcooked Fries.
2. Tartar sauce has long been a favorite dipping of mine for Fries.
1. But I've found my favorite condiment, shared by many, is Baked Beans Sauce. Like start with Van Camp's Pork & Beans, possibly add brown sugar, butter, vanilla, BBQ sauce, cinnamon, honey, etc. At restaurants, just getting the sauce off the top of the baked beans in a cup works well. Otherwise just dipping the Fry into the beans works, not carrying any beans out when withdrawing the Fry. Many people are surprised how good this tastes. With Fries, double dipping does not become a problem.
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My favorite recipe(s) for spaghetti sauce.
The basics of the "spice" or seasoning mix:
1 beef bouillon cube, crushed. I use granulated bouillon, 1 teaspoon.
1 1/2 teaspoons powdered sugar (or confectioners sugar, or 10x sugar)
1 teaspoon potatostarch (or substitute cornstarch)
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch ground black pepper
Mix these ingredients in a small bowl.
Notes: reduction of the sugar or starch are possible, but I find that these help prevent caking, so that the seasoning mix sprinkles evenly into the sauce.
In medium saucepan, combine seasoning mix, desired tomatoes and water, bring to a boil, then simmer, stirring frequently.
Optional to add 1 tablespoon oil to the sauce.
Options for tomatoes/water mix:
A. 6oz tomato paste, with 1 1/2 cups water, simmer 5 minutes.
B. 15oz tomato puree, with 3/4 cup water, simmer 5 minutes.
C. 2 cups (16oz) crushed tomatoes, with 1/2 cup water, simmer 15 minutes.
D. 2 cups (16oz) carton pack tomatoes, without adding water, simmer 15 minutes.
For a spicier tomato sauce:
E. 15oz tomato sauce, 1/2 cup water, simmer 15 minutes.
For a chunky homestyle spaghetti sauce:
F. 14.5oz whole tomatoes, cut up and undrained, with 1/3 cup water, simmer 15 minutes.
G. 1 1/4 pounds fresh ripe tomatoes, pureed, without water, simmer 40 minutes.
Also, sweet vermouth may be used to replace some or all of the water.
This makes about 1 pint sauce. Some folk feel this is 4 servings, but I like lots of sauce in my spaghetti.
For meatsauce, add 1/2 pound ground beef. Browned, drain the fat/grease.
I also like using chicken bouillon instead of beef.
I sometimes add vanilla extract.
Adding mushrooms works great, too. But stir often to keep them from sticking to the bottom.
I like making thick and zesty sauces for my spaghetti, pizza, other tomato sauces.
I take a 15oz can of diced or petite diced tomatoes, in a small saucepan, bring to a boil for 2 minutes, add to the sauce (do not drain the water - this is where the extra flavor and zest is now). This can replace about 1 cup of water.
Adding the meat and diced tomatoes early allows all of the flavors to develop.
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