Was Fori's question answered satisfactorily, as I don't want to be contributing more to hijacking this thread? If this should be taken to another thread, say the word. Annie, your question is interesting, and I don't know. Sometimes I wonder if my son has outgrown the egg allergy, which we know beyond a doubt that he had (we don't do potato salad with hard boiled eggs or anything like that). But he still tests very positive and we don't want to find out the hard way, so we just do what we've been doing that we know he doesn't react to - use small amounts in baked goods, but no eggs otherwise - no merigue or any recipes with high concentration of eggs. A while back, I posted a question about the Cook's Illustrated version of mac & cheese, which calls for stirring in 2 eggs after the pasta has been cooked & drained. I was wondering if those eggs get sufficiently "cooked" - and the response seemed to be yes. That recipe contradicts what I have otherwise felt comfortable doing with eggs regarding my son's allergy, but we tried it & he hasn't had a reaction. Some of the concern is that eggs pose a potentially anaphalactic reaction, as with nuts & shellfish, which he is also allergic to, but can't have the littlest bit of those. I'm like you in that I have no food allergies. I eat & love just about anything (although oddly, the last few months, I have developed what seemed to be random hives, but may be linked to appearing a couple hours after I have ingested nuts - I hope it's not that). Guess people just have to do what they think is best for themselves and their family members & others need to respect it.

here's a few more. We like soups, and recipes without fuss, not much prep and that you can walk away from it for a while. Pasta e Fagioli 1/2 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 3-4 cloves garlic, finely minced 2 tablespoons olive oil 2 cups canned tomatoes, broken up with a spoon (or 2 cups fresh diced) 3-4 cups chicken broth or water 1 can red kidney beans, rinsed & drained(or cannellini beans) 1 - 1 1/2 cups ditali pasta or small shells (thats approximate, I usually use about 3 handfuls) 1/8 teaspoon crushed red pepper flakes, or to taste (optional) coarse salt & fresh ground pepper 2-3 tablespoons fresh basil, chiffonade In large saucepan sauté onion, celery, and carrots in olive oil till soft, about 8 minutes. Add garlic for 30 seconds, then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes. Add fresh basil just before removing from heat. SERVE with freshly grated Parmesan or Parmigiano-Reggiano. posted Cindy Mac -------------------------- Turkey Meatloaf with Cranberry Glaze 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. from Cooking Live with Sara Moulton ------------------------ Sherried Chicken 2 frying chickens (2 1/ 2 pounds each),halved 1/ 2 cup butter, softened 1 teaspoon salt 1/ 2 teaspoon freshly ground black pepper 1 onion, minced 1/ 2 cup dry sherry 1/ 4 cup honey Preheat the oven to 350 degrees. Spread the butter on the chicken and sprinkle with salt and pepper. Arrange the chicken in one layer in a roasting pan. Add the onion, cover, and bake for 45 minutes to an hour. Combine the sherry and honey in a small saucepan and bring to a boil over medium-high heat. Pour the sauce over the chicken and bake for 15 minutes more, uncovered, or until the chicken is tender. Serve with pan juices. posted Ruthanna ---------------------- Southwestern White Chili Recipe By Bob Evans restaurant 1 pound boneless skinless chicken breasts 2 tablespoons olive oil 1 large onion, chopped 1 cup chicken broth 4 ounces green chiles, chopped 1 large can white kidney beans(cannellini), undrained 1 teaspoon garlic powder 2 cloves garlic, minced 1 tablespoon cumin seeds, ground 1/2 teaspoon oregano 1/2 teaspoon cilantro 1/8 teaspoon ground red pepper Heat oil and saute chicken and onion 4 to 5 minutes. Remove chicken and cover to keep warm. Add garlic to pan and cook 2 minutes or until onions begin to brown. Stir in chiles, spices and broth and simmer on low heat for 30 minutes. Stir in cooked chicken and beans. Simmer until tender. Serve garnished with Monterey Jack cheese. posted Glenda ------------------------------------- Carol's Sloppy Joes 2 pounds ground beef 2 tablespoons molasses 1 1/2 tablespoons Worcestershire Sauce 1 cup Heinz Chili Sauce 1/2 cup beer 1 can tomato sauce (8 ounce) hamburger buns Brown the meat and drain the excess fat. Stir in the tomato sauce, chili sauce, beer and Worcestershire sauce, molasses, salt and pepper. Measurements are not exact; Ingredients are all to taste. Serve on a hamburger bun.

This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so...

Oh for Heavens sake. Houzz decided to swallow all my attempts yesterday to post this and then regurgitate them all this morning. IGNORE THIS THREAD. It is a duplicate.