I realize this is a an old thread, but I am wondering if the basic cream cheese/milk/sugar formula could be used for other flavour variations. Does the lemon juice have any magical chemical properties, or can it be omitted? I... (13 replies, last updated by julesrules June 5, 2008)

Kraft Mac 'n Cheese with a little sour cream added. A grilled cheese (whatever cheese is in the icebox) and a mug of tomato soup. Lipton chicken noodle soup w/added noodles and saltines. A tuna sandwich featuring Hellman’s... (7 replies, last updated by flavrmeistr July 27, 2005)

Tried this place yesterday for My Birthday Lunch and was not impressed at all.The best part about it was it was lunch time and all the College Girls were walking by the window where I was seated,Back to the meal Meatloaf,Mac and... (0 replies, last updated by jellybear September 18, 2009)

sheet. The shape reminds of the Little Ceasar Big Foot Pizza’s they had back in the day. All the pizza’s are thin, crispy, crusty crust. All the pizza’s are basic, (red or white sauce and cheese), served small... (1 reply, last updated by epicureous eggplant August 29, 2008)

Had dinner at The Basics downtown last night and were favorably impressed. It’s in the Cotton Exchange on Front Street down by Cape Fear Community College. We used to eat there a lot when it was Italian Bistro a few years... (0 replies, last updated by Andiereid March 14, 2008)

of small cherry tomato I had purchased too. I’m thinking I’d like to use these up in a soup, something somewhat basic but with a little bit of a twist to it. Nothing overly spicy; however. I also grow a lot of herbs... (29 replies, last updated by zamorski August 9, 2009)

Recently, Mister brought home a cookbook from Tuscany. Or was it a history? Anyway, it didn’t have any kind of precise measurements in it, but it did have a recipe for meatloaf with chopped prosciutto and grated parmesan... (30 replies, last updated by malone14 December 11, 2006)

of the notable restaurants in the neighborhood (though further suggestions are always welcome!). I was wondering if anyone could offer me tips on the best "basics" for a new resident – pizza and chinese delivery, markets,... (8 replies, last updated by pitu August 17, 2005)

, and then you fold up the crepes, place in a baking dish and sprinkle with Gruyere cheese and then bake off. Now I’m hungry! :) (7 replies, last updated by toodie jane February 12, 2006)

Last night I made langos. It’s a Hungarian snack - basically, it’s potato dough fried in lard then sprinkled with a little bit of paprika, salt, pepper and drizzled with some thined sour cream. I haven’t... (6 replies, last updated by suzannapilaf August 19, 2002)

nervous about making my family nervous. We’re sorta the StoveTop kinda basics crowd, but for health reasons and toddler can’t cook this year. (12 replies, last updated by Boogerhead November 28, 2008)

I have eaten at the Fish Market at 640 Via de la Valle and their fish and chips was delicious and very light. They also sell fish, but I haven’t bought any yet. I don’t think you asked, but there is also a great... (6 replies, last updated by KimG July 2, 2004)

Fellow Hounders, I will be visiting New Orleans between 2/12 and 2/17 (with perhaps a day trip out of the city) and was hoping I could get some very basic reccos on places to eat. I’ve only been to New Orleans once, and it... (25 replies, last updated by FoodChic February 13, 2009)

discussed here. Please help me with the basics. What is boudin? What is the difference between the white kind and the red kind? What is Cracklin? How should these food be prepared? What else should I try when it comes to the... (11 replies, last updated by Steve January 9, 2003)

Hello, Tonight I am making Peach Turnovers from the “Pie” cookbook. It hasn’t failed me yet. However, I have a basic shortening/butter pastry defrosting in the fridge. The recipe calls for a cream cheese pastry.... (1 reply, last updated by bigjimbray August 1, 2007)