Darienne

I would love to have your favorite recipe for cabbage soup and carrot soup. They would be new additions to my soup repertoire. Thanks.

Any and all Americans are invited to. For that matter, pretty much all nationalities are invited also. Quiche does sound good...and it's within the considered time and work frame. I have a really nice Cauliflower Cake with Romesco Sauce that I got off an eGullet topic last year. Not quite a quiche...but not far from it. Actually we're having the second third of it tonight for supper.

Sorry, but I learned this one on eGullet some years ago when I too had no idea what it meant. It's part of many topic subject headings.

Hi Shelby... I don't know if we can even buy refried beans where I live (and frankly, my dear, I don't give a damn.) I do make enchiladas, but so far only in a casserole format...which means "we have to be invited back". Pulled pork on a bun with a couple of sauces with potato salad and cole slaw (Ed makes the cole slaw and it lasts for half of forever without going bad.) Hmmm...could use your chips and salsa idea here. ps. In case it wasn't clear...I loathe refried beans...at least the ones I've eaten to date. And I do love beans.

Well, we do eat a lot of homemade soups in the winter. I'll think about adding a couple of new ones to the repertoire and there's NOTHING like fresh homemade bread...even if it's made in a breadmaker. The times we spent in Moab, I always made lollipops and other confections for the kids in the Multicultural Center and was the "Candy Lady".

Will do. Right now it's in the back of my mind. As I noted in my first post, this has to be very casual so that there is no question of being invited to their homes. So while all the suggestions are worthy, some are just too leaning towards the formal, especially if you are dealing with basically non-cooking folks. This is more like a coffee break, only at lunch. Thanks again.

I've never made corn chowder, and alas! right now I cannot tolerate corn it appears. It's a long story...aren't they all?...and I hope it's not forever.... Thanks.

Aha! Good one. And I always have pulled pork and coleslaw on hand, and recently an endless supply of potato salad. Thanks.

Good thoughts, blue_dolphin cat. I make and freeze soups constantly. Bread is a go (in the bread maker...really I HAVE to learn to make bread one of these years...). Fruit is good. And as noted, I have ice cream. Actually Ed makes a potato soup which is to die for and simply adds diced cooked potatoes at the last minute. This appeals to me. Thanks.

Never in my life made a Risotto and I don't own an Instant Pot...but thanks for trying...

ISO quick, but neighborly, luncheon ideas. Our country neighbors are very busy people. Many work all week, have no children but have chickens and/or dogs, and do homestead type chores all weekend. And are all much younger than we are. OK. I'd like to invite them, probably couple by couple, for a quick Saturday or Sunday lunch. Nothing which compels them to stay for 4 hours, or makes them feel obligated to have us for lunch in return. Most everyone stops for a short period for lunch, and it's probably more convenient than a mid-afternoon session which breaks up a useful time slot. I thought of grilled cheese sandwiches...which Ed makes...but it's labor intensive at the last minute and that's a problem. Ed said he'd rather serve spaghetti. The sauce is already frozen and one has only the noodles to cook. And Parmesan to shred...which can be done ahead of time... I could easily add a garlic loaf from frozen bread.... Dessert can always be ice cream, because I am always making it anyway and have various flavors on hand in the freezer. Other ideas for the non-obligating mostly make-ahead-of-time luncheon please. (No cold cuts please or seafood ingredients.) Thanks

How to do it? I have a bag of non-gluten flour...probably just run-of-the-mill white...and a bag of gluten. Both go back a time or so. And really I have no use for either. The question is one of ratios. I know that one probably can't get it bang on and I won't be using it for baking cakes, but rather for making sauces or adding it here and there where 1/3 cup of flour is added to the mix and the gluten content is not paramount to the finished product. I Googled it seven different ways and found nothing useful. Some advice please.

I've made David Lebovitz' Aztec 'Hot' Chocolate Ice Cream many times...mostly without the chile powder for wussy guests...but this recipe sounds...what?...over the top. I'm making it next. His earlier recipe calls for the same amount of chocolate but only 6 tablespoons of cocoa. Yes, I know there are other differences also but the chocolate count is Wow! Oh, I've never had any grittiness from my cocoa powder in the ice cream.

Welcome to eGullet monto39. I'm a Canadian member also. And soon, as you no doubt know, recreational marijuana will be legally available in Canada. Although medical cannabis is quite legal in Canada, there are available through a medical prescription no edibles of any kind. If a user wants edibles, he or she must learn how to make these items. It's hard to know how legalization will affect this aspect of medical availability.

Apple butter I like. Scrapple is grey and square and I would rather go very hungry before I eat that stuff again.

The Dog Weekend is about to begin and the fore-mentioned and much shared recipe Tostitos Kakimochi are made...and delicious...and wicked.

OK. Next week after the Dog Weekend and a couple of days to recover....

It's more than ten years later and yesterday I found my Mother's recipe for Beaver Pudding.

My parents never made me eat anything I didn't like but I don't remember disliking anything except for runny eggs (story told on eG elsewhere). And we never made our own kids eat anything they didn't want to eat and ditto for not recalling them ever refusing foods. Now I love Brussels Sprouts (Ed not so much) and I remember one day thanking my Mother for introducing me to them at a young age, thus setting the scene for adult life. "You never ate them in my house" said my Mother with some pride and force. I guess she hated them. I have no idea. But I still remember my shock and subsequent laughter (not in front of her). I've already reported on my childhood diet before...every night either a Porterhouse or a T-bone steak grilled to shoe leather. My parents were vegetarians but the paediatrician refused to care for me unless my Mother fed me meat. I haven't eaten a steak since leaving home 58 years ago. And I can live forever without red meat.

Although I remember my own Mother's Macaroni and Cheese recipe with great fondness, I have no idea how she made it. Not like any other I've ever tasted. And the very first thing I ever learned to cook at age 7, taught by my long-time friend, Rosie, was Kraft Dinner. That was 1948. Ed is the Macaroni and Cheese maker in our family and here's his Mother's recipe: Mom's Macaroni 2 1/2 cups elbow macaroni 2 large onions 1 large can of tomatoes (he likes diced) 2 1/2 cups shredded cheese (26 oz) Ed usually uses sharp Cheddar (Canadian) crushed saltines (I don't know the amount) salt & peppers Saute onion to clear. Cook macaroni. Good heavens that's the end of the recipe. I know he bakes it in the oven, but there are no instructions here. I'll get back with the rest when I can wrest it from him. Talk about like Mother like son.

Welcome. Welcome. We love Indian foods of all kinds. Fortunately we live in Canada where there are Indian restaurants. The Indian food section of eGullet is always very quiet. With luck, you will contribute to it.

Lots of food connections here: Macdonalds, Dunkin' Donuts, Starbucks, Kentucky Fried Chicken, a grocery store, Dairy Queen...fits right in. I think this is one of my all time favorites.

Absolutely. Watched him when he was on TV and have recently watched him again on YouTube. Very droll. Also take a look at John Wing, his early stuff anyway.

OK. Here's the Scottish Breakfast from Danny Bhoy. Again a warning of unbridled profanity. Not his best, but pretty good.

I first saw him in 1990-91 when he took over from Howard Hesse in "Head of the Class', an American TV show. He's funny just standing there. Have followed him since then. Lucky you to have met him. Do you know Danny Bhoy? Do look him up on YouTube. Of course, my other big favourite is the late John Pinette. I am not what you would ever call a 'fun' person, but these three are my kind of comedian.