your best recipes which do not use: cheese, sour cream, cream?

Question

Hello,

I am in China and do not have access to some (for me) important ingredients such as cheese, sour cream, cream.

So do you have good (family?) recipes which do not include those ingredients?

I can get italian noodles, yoghurt, butter, herbs, etc by the way.

thank you!

Answer 1

Hey Wink,

I know too many recipes to list them here, but I look at your question as "How do you make creamy dishes without the ingredients listed?"

My favorite this to do is to make a Rouix (also spelled Rue and Roux).

Equal parts of:

Flour

Fat (use butter, but you can use oil or lard)

Melt your fat in a sauce pan, add the flour (sprinkle around the pan) and cook this down until it has a light brown / golden color, (you can cook longer, as dark as you want -- but the flavor will become nuttier and nuttier) USE A WHISK - It will prevent clumping.

When you feel that this has cooked enough for your needs, you can flavor it with whatever you like (Mushrooms, Herbs, etc). Add some stock (chicken, vegetable or even water. Whisk this in. The more you whisk the smoother it will become.

What you will have is a creamy sauce, like a cheese sauce.

Hope this helps,

James in San Diego

Answer 2

HERE YOU GO YOU SHOULD HAVE THESE INGREDENTS I HOPE


Vera's Famous Noodle Dish Recipe #140333
This is a recipe that my late mother in-law used to make. I am putting here for safe keeping as I want to be sure to pass it on to my kids as it is a dish we make often, especially as a side dish on the Holidays. Such a simple dish that really packs a great flavor...
1 green pepper, diced
1 sweet onion, diced
1/2 cup butter
3 (15 ounce) cans diced tomatoes
1 (16 ounce) package medium size egg noodles, cooked and drained
4 tablespoons butter

6-8 servings Change size or US/metric
Change to: servings US Metric

24 hours 25 minutes 25 mins prep
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Melt 1 stick of butter in pan. Cook green pepper and onion until carmalized. Add tomatoes and warm thru. Cook noodles according to package. Add to tomato mixture and stir up good. Butter a 9 X 13 pan and put mixture into it. Dot top with the remaining 4 Tablespoons of butter. Bake at 350 degrees until crusty on top.
Serve as a side dish to beef or chicken or turkey, or as a vegetarian dish -- .

Answer 3

In a skillet with a little oil, cook (1 lb.) ground meat of your choice until done. Drain off extra fat and add a medium size can of diced tomatoes and then fill the can with water and add to the mix. Add salt and pepper and other seasonings of your choice. You can then add some noodles or rice and cover and simmer until the noodles are tender.

Answer 4

Chicken Spaghetti

4 to 6 chicken breasts, or about 4 cups chopped cooked chicken
2 tablespoons vegetable oil
1 1/2 cups chopped celery
1 large onion, chopped
1 medium green bell pepper, chopped
1 can (14.5 ounces) diced tomatoes
1 large can (15 ounces) tomato sauce
1 tablespoon chili powder
Tabasco sauce, to taste
3 tablespoons Worcestershire sauce
salt
pepper
1/2 to 1 cup sliced ripe olives
1 cup reserved broth

PREPARATION:
Cook chicken in salted water for approximately 25 minutes. Reserve broth. Cool chicken; remove skin and bones; chop chicken. Reserve 2 cups broth, strain and skim. In large skillet, brown celery, onion, mushrooms and pepper in oil.
Add tomatoes, tomato sauce, 1 cup broth, chili powder, Tabasco sauce, Worcesteshire sauce, salt, and pepper and chicken and simmer for 30 minutes. Cook spaghetti according to package directions, replacing part of the water with the reserved chicken broth. Combine hot cooked and drained spaghetti with chicken mixture .
Bake at 350° for 35 to 40 minutes. or until bubbly. If refrigerated before cooking, additional time must be allowed.

Answer 5

Chicken with Lemons and Olives

4 Boneless, Skinless Chicken Breasts

Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 Cup White Wine

2 Lemons, Peeled But Left Whole

Juice From 1 Lemon

1 Cup Chicken Broth

12 Black Olives, Pitted And Chopped

1/2 Cup Chopped Fresh Parsley

Salt & Pepper


To Finish:

2 Tablespoons Butter

Cut each chicken breast into 3 slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover.

Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom. Cook until the wine has reduced by half. Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top. Serve.

Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.



Hot Fried Chicken Salad

4 boneless, skinless chicken breasts, cut in small finger-size pieces

Marinade:
2 jalapeño peppers, stems and seeds removed, slice thin
1-1/2 tablespoon crushed red pepper flakes
1-1/2 tablespoon cayenne pepper
salt and ground black pepper to taste
2 cup heavy cream
6 whole eggs
1-1/2 tablespoon hot paprika

Combine all ingredients and mix well.

Flour:
1-1/2 cup all-purpose flour
1 tablespoon salt
2 tablespoon black pepper
3 tablespoon crushed red pepper flakes

Salad Dressing:
3 egg yolks
1-1/2 tablespoon honey
3 ounce Creole mustard
1/2 cup Balsamic vinegar (slightly less)
1-1/2 cup safflower oil
1/2 cup olive oil
1/8 cup roasted sesame oil

Lettuces:
1 head romaine lettuce
1 head red leaf lettuce
1 red onion, cut into rings

Make the dressing by beating the egg yolks until thick and lemon colored. Slowly beat in remaining ingredients; refrigerate (can be made 1 to 2 days ahead). Add chicken strips to marinade and refrigerate at least 12 hours. When ready to serve, heat oil to approximately 350 degrees. Remove chicken allowing excess marinade to drip off. Roll chicken "fingers" in seasoned flour. Fry chicken in peanut oil until it is light brown, turning from time to time. Put salad greens in bowl and add just enough dressing to lightly coat leaves. Mound leaves in bowls. Remove hot chicken to toweling and cut into bite size chunks. Arrange over greens and top with 4 to 5 rings of red onion.

Answer 6

Pan-Fried Chicken with Pan Gravy

A Machine Shed restaurant favorite

Ingredients:
3 pounds (about) cut-up chicken
2 cups buttermilk
2 1/4 cups flour (divided)
2 teaspoons salt
1 teaspoon black pepper
1/2 cup (1 stick) margarine
2 cups good-quality chicken stock

Procedure:
Soak chicken in buttermilk in refrigerator 1 hour.
In medium bowl, combine 2 cups flour with salt and pepper. Remove chicken from buttermilk and roll in flour mixture until completely covered. Discard buttermilk.
Preheat oven to 350 degrees.
In large, oven-proof skillet, melt 1/4 cup margarine over medium-high heat. When margarine is hot, add chicken to skillet, skin side down.
Fry about 5 minutes on each side or until golden.
Drain off excess margarine into medium saucepan; add remaining 1/4 cup margarine.
Place skillet with chicken in preheated oven and bake 20 minutes or until thermometer inserted into largest piece of chicken reads 165 degrees.
While chicken bakes, gradually add remaining 1/4 cup flour to margarine in saucepan and cook over medium heat, stirring constantly, 1 minute.
Add chicken stock and bring to boil, then cook, stirring constantly, until gravy thickens - about 2 minutes.
Season with salt and pepper to taste.
Remove chicken from oven and serve with gravy.

Makes about 4 servings.

Answer 7

pop a potato in microwave for four minutes then take out and put butter on it

Answer 8

Just dont cook it.