When you can't get your American comfort foods...

Make them yourself!

Amazing Ranch Dressing recipe:
http://thepioneerwoman.com/cooking/2008/06/homemade-ranch-dressing/

I usually use twice as much sour cream (or "soured cream" I guess ) than mayo. And I use dried chives and add white vinegar. I'm so glad I learned to make it because I used to have withdrawl symptoms from lack of ranch dressing. Now I make it myself in America, too. It's too good to go back to bottled stuff!

Any other do it yourself recipes? Or requests???

I made a dressing while I was in the UK using plain yogurt, mayonnaise, dill, salt, pepper, and parsley. It was a pretty decent substitute for Ranch.

I made a dressing while I was in the UK using plain yogurt, mayonnaise, dill, salt, pepper, and parsley. It was a pretty decent substitute for Ranch.

Yeah PioneerWoman sometimes substitutes plain yogurt!

I still need a decent enchilada sauce recipe. Their jarred stuff is appalling.

Lots of Texans out there who could use a nice Rotel substitute. Here's one! http://www.recipezaar.com/Home-Canned-Rotel-Substitute-Copycat-Clone-Homemade-125816

Oh, I remembered something else I discovered.

Dream Whip tastes just like Cool Whip. But it's a powder... found with the jelly (jell-o. jelly just still doesn't sound right to me, I can't leave it like that). You add milk to it, but I guess soy milk would still make it non-dairy! I needed cool whip for a recipe and my husband told me dream whip would be close!

I never got the "missing Coolwhip" thing.  I always thought that stuff was vile, but I guess some people don't get my craving for Poland Spring flavoured seltzer.  You know, the unflavoured stuff that came in lime, cranberry, and (pines) pomegranate.

Thanks for the Ranch recipe.  I will have to try this out for my husband who hates vinegary or mustardy dressings whether they are oil or mayo based.

Lots of Texans out there who could use a nice Rotel substitute. Here's one! http://www.recipezaar.com/Home-Canned-Rotel-Substitute-Copycat-Clone-Homemade-125816

That sounds great, but I have yet to see a fresh jalapeno anywhere. If I do find any, I will definitely give it a go! (Maybe you can scout some out in toon so I can buy them there?  )

That sounds great, but I have yet to see a fresh jalapeno anywhere. If I do find any, I will definitely give it a go! (Maybe you can scout some out in toon so I can buy them there?  )

I just look for the fat, fresh green chilis. They're never called jalapenos, but that's what I use if a recipe calls for it.

I just look for the fat, fresh green chilis. They're never called jalapenos, but that's what I use if a recipe calls for it.

I've only ever seen the tiny green chiles, and I was thinking they might be too spicy for DH, so I haven't tried them (he loves jalapenos, so if they aren't hotter than that, he would be fine.) I've never seen any large green chiles around here. 

Hmmm....at the Sainsbury's in Bath they would come in a little bag with fat red chilis too. They weren't individual.

Red enchilada sauce:

1 tbsp vegetable oil
1 minced onion
1/2 tsp salt
3 tbsp chili powder
3 garlic cloves (minced)
2 tsp cumin
2 tsp sugar
16 oz tomato sauce or passata
1/2 cup water
pepper

Heat the oil in a 12 inch skillet over med heat until it shimmers.  Add onion and salt and cook until onion is soft, about 5 mins.  Stir in chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in passata and water.  Simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

I'm going to work on adapting this with the tomatillos I'm growing this year because I miss my green sauce!

Thanks Elliejean, that recipe looks great!

B2UK, maybe I have just missed them... I will have another look. What are the big red chiles like, are they really spicy or sweet?

Red enchilada sauce:

1 tbsp vegetable oil
1 minced onion
1/2 tsp salt
3 tbsp chili powder
3 garlic cloves (minced)
2 tsp cumin
2 tsp sugar
16 oz tomato sauce or passata
1/2 cup water
pepper

Heat the oil in a 12 inch skillet over med heat until it shimmers.  Add onion and salt and cook until onion is soft, about 5 mins.  Stir in chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in passata and water.  Simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

I'm going to work on adapting this with the tomatillos I'm growing this year because I miss my green sauce!

You're my hero! Can't wait to try this...

Thanks Elliejean, that recipe looks great!

B2UK, maybe I have just missed them... I will have another look. What are the big red chiles like, are they really spicy or sweet?

I'm not sure. I only ever use the green ones which were mildly spicy.

I actually was reduced to making Graham crackers at one point.  Not really anything like Nabisco but they were OK.  I would make apple sauce from scratch too which was very nice but not like Mott's.  (Sometimes when you're a little off a bowl of Mott's is just what you need -- nice and bland)  Part of the allure of these comfort foods is the convenience factor.  Its just more comforting to open a packet or a jar and there it is!