Recipe(tried): Have an idea for you to try. (re: Lactose Free Casseroles)
Recipe CollectionsADVERTISEMENT
Meghann---
A few years back I went through a phase of Lactose Intolerance. It was very frustrating for me. Especially since I love "comfort food" that usually spelled casseroles with either cheeses or milk and cream sauces.
I found that the "lactose" free cheeses had a lot to be desired. Im not sure how they are these days. In anycase. you might want to try some of your standard Tomato based casseroles with pastas, or chicken...
Another trick I used to do, since I craved dairy and the "feeling" that went with the velvety textures. I found that using NON-DAIRY CREAMER. worked wonders. I just substituted NON-DAIRY CREAMER in recipes that called for Milk or half and half... You can always make a cream "style" sauce using non dairy creamer and flour. If you are not familiar with how to make a basic "white" sauce. Im sure you can find it in any basic... "Joy of Cooking" type book. simply substitute the non-dairy for the milk...and continue.
You might also want to find out how severe his lactose intolerance is. I found that certain cheeses like Pecorino Romano...(the kind you sprinkle on pasta) was not an issue for me... nor was any of the HARD type of cheeses. Im sure your friend will not be embarressed telling you to what degree his intolerance is, and will find it very endearing of you to be so thougtful.
Gratefully, these days. I no longer have the conditions that created the intolerance in my body. But so well remember those difficult days.
I hope this has been a bit helpful. And perhaps you could take one of your own favorites and just update it a little to help your friend out. What a kind person you are. Friends like you make living life so grand!!!
Good Luck
Joel
A few years back I went through a phase of Lactose Intolerance. It was very frustrating for me. Especially since I love "comfort food" that usually spelled casseroles with either cheeses or milk and cream sauces.
I found that the "lactose" free cheeses had a lot to be desired. Im not sure how they are these days. In anycase. you might want to try some of your standard Tomato based casseroles with pastas, or chicken...
Another trick I used to do, since I craved dairy and the "feeling" that went with the velvety textures. I found that using NON-DAIRY CREAMER. worked wonders. I just substituted NON-DAIRY CREAMER in recipes that called for Milk or half and half... You can always make a cream "style" sauce using non dairy creamer and flour. If you are not familiar with how to make a basic "white" sauce. Im sure you can find it in any basic... "Joy of Cooking" type book. simply substitute the non-dairy for the milk...and continue.
You might also want to find out how severe his lactose intolerance is. I found that certain cheeses like Pecorino Romano...(the kind you sprinkle on pasta) was not an issue for me... nor was any of the HARD type of cheeses. Im sure your friend will not be embarressed telling you to what degree his intolerance is, and will find it very endearing of you to be so thougtful.
Gratefully, these days. I no longer have the conditions that created the intolerance in my body. But so well remember those difficult days.
I hope this has been a bit helpful. And perhaps you could take one of your own favorites and just update it a little to help your friend out. What a kind person you are. Friends like you make living life so grand!!!
Good Luck
Joel
MsgID: 0814253
Shared by: Joel---NYC
In reply to: ISO: Lactose Free Casseroles
Board: What's For Dinner? at Recipelink.com
Shared by: Joel---NYC
In reply to: ISO: Lactose Free Casseroles
Board: What's For Dinner? at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Lactose Free Casseroles |
| Meghann, Cary, NC | |
| 2 | Recipe(tried): Have an idea for you to try. (re: Lactose Free Casseroles) |
| Joel---NYC | |
| 3 | Hello dear Joel. So very glad to hear from you. I miss your great recipes. (nt) |
| Gladys/PR | |
| 4 | Thank You: Joel for the helpful tips! : ) |
| Meghann- Cary, NC | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!