Archive for the 'Cheeses' Category

Recipe: Homemade pizza, ricotta cheese

|November 8, 2011|read comments (2)
Author: Mama's Kitchen

Today I made some pizza dough to make a nice old-style Napolitan pizza.

Dissolved my yeast in warm water in a large bowl, added just a tiny bit of sugar, water, oil, flour and salt.

After the first rise, I separated the dough into portions. One went into a large (food grade) plastic bag – leaving plenty of room at both ends for it to rise in the refrigerator; placing a  twist tie at the very end of the bag for closure. Gently place on a tray and slide into the refrigerator and DO NOT DISTURB at all. That is for tomorrow's pizza.

Since it is dough for pizza – it doesn't need to rise a second time. So I spread my dough in my tin (today I used a jelly roll pan), greased (grease for a soft-bottomed crust, do not grease for a crunchier bottom), and drizzled a bit of olive oil over the top.

I opened a large can of crushed tomatoes and cooked them with diced onions; seasoned with salt, pepper, garlic, parsley, basil, and a bit of marjoram. Simmered to thicken a bit; cool before spreading on pizza. The rest is in the refrigerator for tomorrow's pizza. A light sprinkle of grated Pecorino Romano and a sprinkle of dry bread crumbs.

Now that is the way pizza is supposed to be made!

While that was being made, I made my ricotta cheese. Look – I couldn't beat the price. I found whole milk for $1.68 per gallon at WalMart. I didn't have buttermilk so I used about 1/4 cup of white vinegar; stir and bring to simmer. By the time the temperature of the milk hits about 175 to 180* F. you will see the whey and the curds separate. Transfer curds to a cheesecloth-lined strained (several layers of cheesecloth) – drain off liquid but don't press the curds. Place over bowl and bring up ends of cheesecloth and tie; allow to drain overnight in the refrigerator (make sure to have a deep bowl so that the liquid is not touching the cheese). I'll have about 4 cups of homemade ricotta cheese for tomorrow's lasagna.

You can't beat homemade and you can't beat the price!

Since the oven will be on tomorrow, I'll make my homemade bread in the morning and time it so that it comes out of the oven just in time to slide the lasagna in. A large salad of greens with a nice homemade vinaigrette and we will be happy. I have our big meal planned for some time between noon and 1 in the afternoon; pizza for the later meal with chicken wings. Hey – it's a great way to watch a football game!

Recipe: A day to spend in the kitchen –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

From February 2011 –


Making just one of my CHEESE SALADS –

It's storming outside – many places are closed – unfortunately, my babies had to go to school today. If this storm would have just started sooner they would be home right now. So I am just watching the weather and shoveling every 2 hours.

It took me quite a while to get into the city this morning. The roads were terrible and any driving over 10 mph meant donuts all over the road. When I got to their house I had to park in a parking lot at the end of their street – or I would not get in and out of their drive or their street. And no plows were in sight.

So I am worried sick about them in school today and having to take the bus home.

The snows let up a bit – looking out my front window

I don't know if you can see that fence across the street – but the thruway is just beyond that –

so I turned to the refrigerator and pulled out some goodies to make a few things today.

I've got cabbage and carrots, and since I stopped at the market after I put the babies on the bus – and I got a package of chicken thighs and cole slaw sounds good for tomorrow's meal.

And I've got cauliflower and I've got tons of bricks of various cheeses, a red bell pepper, a green bell pepper, onions, black olives – so it sounds like one of my jarred salads will also be good for tomorrow.

I sliced some carrot very thin; sliced a sweet onion thin and cut the slices in half; drained a 6-ounce can of black olives (pitted); cleaned my cauliflower and cooked about 2 cups of florets in boiling water until crisp-tender and drained and cooled; and tossed all in a large mixing bowl. Added chopped red bell pepper and chopped green bell pepper – usually a medium pepper of each is fine and I bought the largest peppers I could because I needed a bit for a sauce I want to make to night. The extra chopped pepper is in the fridge waiting for tonight's goodies.

Next I cut my cheese – a little more than 1-pound of cheese for this salad. You can see that the extra-sharp yellow Cheddar was cut into squares; the mozzarella was cut into fingers; and the baby Swiss was cut into triangles.

Next I made my "dressing" which was a bit more than 1/2 cup olive oil, 2 tablespoons sugar, 2 teaspoons Italian seasoning, and a pinch of chili powder. No vinegar is used. Yes, you can add vinegar – but for this one I did not want any – gives it a unique taste.  Some Kosher salt and cracked black pepper. Whisk well and pour over, mixing lightly, but well enough to coat.

NOTE: This is not the type of salad where you want extra dressing. It's a make-a-day-ahead salad that you need to tip and turn in the refrigerator every so many hours. You don't want dressing sitting in the bottom of the jar – it won't taste right.

I transferred it all to a glass gallon container and placed in the fridge.

I'll tip and turn throughout the day today and tomorrow, etc. until it is gone. Believe me – when I make this – it NEVER lasts very long.

This is a great side, and goes well served in lettuce cups as well.

Recipe: Chicken, Roasted Veggies, Cream Sauce, Cole Slaw, Cheese Salad

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

From February 2011 –

I don’t think it could be any colder than it is today and yet it is going to get worse. I’m tired of shoveling and I thought it was too cold to snow – but of course – I should not have even thought of that. I should know better. My driveway is calling me now – but it will just have to wait until later.

Yesterday the roads were atrocious and I had to drive into the city to watch the babies, get them ready for school and take them to the bus stop and then pick them up after school. The morning commute was a nightmare – took me 3 times longer to get there and had to park in a parking lot and walk the rest of the way to get to their house. No city plows.

After school was better – arctic cold – but the roads were in better shape and the snow subsided. So I drove through the drive thru at BK and got 3 hot chocolates before I picked them up from the bus. Believe me – they were really appreciated! I know I needed it because their bus was late and I freeze in the car waiting for them.

On my way home in the morning – even with it storming, I stopped at the market and picked up a package of chicken thighs to make for today’s dinner. Once I got home and shoveled again – I got to start making dinner for today. I have an abundance of various block cheeses and we absolutely love cheese salads. You can see that recipe and the pictures at my post – A day to spend in the kitchen –

This morning I decided to make my coleslaw for today. Using a simple hand grater I shredded my cabbage and carrot and grated a bit of sweet onion to add to it. For the dressing – (eye balling it all)

In a small bowl, combine:
About 2 T. sugar
2 – 3 T. white vinegar – whisk to dissolve

Whisk in:
Kosher salt and cracked black pepper (to taste)
A drizzle of vegetable oil (about 2 T.)
About 1/3 cup mayo (salad dressing is fine – but I had mayo opened already in the fridge)

Whisk well, pour over cabbage mixture, mix well; cover and refrigerate until dinner time.

As far as the cabbage mix –
3 – 4 heaping cups cabbage, shredded
½ large carrot, shredded
A few tablespoons grated onion

I didn’t want to make too much.

Moving on to the “chicken department” – which I will post another continuing saga with Tyson at the end –

You just have to love buying packages of Tyson chicken thighs – I swear it. You never know just how much of what is tucked under the perfect looking thighs. I know I cut off more than a pound of fat and excess skin from them – and I only purchased eight of them. You grab a thigh out of the package and there is enough skin on them to wrap around them twice! But I trimmed them of excess skin and fat, thoroughly washed in cold water with salt – twice, and rinsed well; pat dry.

Placed in my roasting pan and drizzled with olive oil, turning to coat. Seasoning:

Kosher salt
Cracked black pepper
Just a bit of onion powder

I seasoned the inside first, turned and seasoned the skin side; covered with foil and roasted at 350* F. for about 1 3/4 hours or so until done.

Meanwhile, I prepared my veggies for roasting:

Russet potatoes, cut into chunks (** see AFTER my Tyson “report”)
Cauliflower, cut into florets
Carrots, cut into chunks
Cooking onions, cut into wedges

Just toss with olive oil and season with Kosher salt, cracked black pepper, garlic, and parsley – transfer to baking dish and cover with foil – placed on the top rack about an hour into cooking the chicken and the veggies were done in 45 – 50 minutes.

Instead of making pan gravy, I decided to make a cream sauce –
1 can cream of chicken soup
1/3 cup whole milk
About ½ cup sour cream

Heat through without boiling.

Chicken thighs, roasted veggies, cream sauce, cheese salad and coleslaw:

Made a delicious hot meal for us today!

And now for the continuing saga – Tyson chicken –
I’ve been cooking chicken for decades – I know my chicken. Granted, chickens were better years ago – let’s face it – what wasn’t? Well last week I purchased a Tyson Roasting chicken. Looked good. It wasn’t frozen (just a note here.) I remove it from the bag, drain all the yucky liquids out of it, cut off it’s ass – yeah, you know me – asses off first! Then I proceeded to rip out all the fat and innards they didn’t clean out, cut off all the excess fat and skin and clean in cold salted water – TWICE. Rinse well, pat dry, and place in my roasting pan. Drizzle with olive oil, season, shove a cleaned carrot stick and celery stalk with the leaves in the cavity, tie the legs, pour in some chicken broth, cover, and into a 350* F. oven. Looks good. Smells good. I wanted to use the carcass to make homemade soup.

Mind you – my chickens, just like my turkeys – fall apart. Always tender, juicy and good.

I basted several times. And when I removed it from the oven – I had met up with an armored chicken from the Twilight Zone. A sharp knife would not penetrate the skin. It was rock hard.


Something is wrong – really, really wrong here. So I pull out my weapons of mass destruction (heavy duty knives) and I start to SAW this bird apart. Sure didn’t get too far with it. The sound of sawing the skin was scary alone.

Needless to say – it was a meatless – or should I say – chicken-less meal that day. A real disappointment.

No we didn’t starve – I have meat in the fridge and some turkey leftover from a previous meal that I was able to quickly cook for us to eat.

But as far as that chicken goes – I don’t know where the hell it came from! The thighs I made today were good – but that bird – scary thought of what it would have done to us if we ingested it. Although I don’t think we would have been able to bite into it. Never in my life did I ever encounter anything like that! Even the turkey cooked for Christmas in the movie National Lampoon’s Christmas Vacation was more tender than this thing.

**And – now to start on the Jolly Green Giant and his ho-ho-ho valley of veggies. I purchased a 10 pound bag of Russets – and I have only found 3 potatoes so far in the bag that were not rotten inside. They look good on the outside – and I was going to make baked potatoes the other day when I bought the bag (on Thursday) but something told me to cut them open and check them out. Yucky brown!

Oh well – is it just me or do you have problems with lousy produce as well?

And I won’t even ASK if anyone has ever encountered a chicken that could not be cooked and cut!

Recipe: Lazy Eggplant Lasagna

|June 25, 2011|read comments (6)
Author: Mama's Kitchen

We've all heard about Lazy Pierogie – so why not try Lazy Eggplant Lasagna?

This didn't take long to make at all – it's so hot and humid that I took a jar of my homemade meat sauce out of the freezer the day before to thaw so that I could use it and not need to have a pot of sauce simmering on the stove! 

 This is a smaller eggplant than I would normally use because I made a smaller lasagna than normal. – – 


First, I combined my whole-milk ricotta with my chopped spinach.  You can wilt fresh spinach – but I chose to use frozen, cook and drain well and chop.  I used barely half the box – saved the remainder for another meal.  Allow to cool before adding to the cheese.  Seasoned with Kosher salt, fresh ground black pepper, fresh minced parsley (dried is fine to use) and mixed well.  Cover and refrigerate.



Wash and peel your eggplant.  Normally I would slice my eggplant – but this time I diced it instead.  I wasn't using lasagna noodles so why go for the slices?


Dip in beaten egg and dredge in seasoned bread crumbs – dry bread crumbs, Kosher salt, fresh ground black pepper, garlic, onion powder, fresh minced parsley (dried is fine to use).


Well – you know the routine – heat your skillet, add your olive oil, heat your oil, and THEN add your breaded eggplant.  Fry until tender/light golden.

Meanwhile, I placed my pot of water on the stove to boil to cook my macaroni.  While waiting, I transferred the cooked eggplant to a dish to cool for just a bit, sliced my brick of mozzarella (which could easily have been grated – I sliced by choice) and I spooned about a half a quart of my sauce into a bowl.

Once again – you know the routine – pot of water comes to a rolling boil, add your salt and wait for the water to return to a full rolling boil, add your macaroni and cook al dente.  Drain well and do not rinse.

I used a few handfuls of medium shells, rotini, and cut ziti – a great way to use up macaroni!  And since they all cook at the same time – it was easy.  Once thoroughly drained, I stirred the cooked macaroni into my bowl of sauce and coated well.


I placed a couple spoons of sauce into my baking dish and topped with half my macaroni; spread my ricotta/spinach mixture over the top.


Then top this with cooked and partially cooled eggplant.  At this point you can sprinkle with grated mozzarella if you want.  I didn't do it this time.  Top with remaining macaroni, added a bit more sauce to the top of that and spread sliced mozzarella around the top.


Even though it was so hot and humid – I still preheated my oven to 350* F. and placed the lasagna in for 20 minutes – because this is not a big casserole dish.  A larger dish would take longer.


Enjoyed with a nice salad of greens and some onion bread.

If you didn't read my post about Chinese Meatballs then you missed my onion bread recipe – it's right up there with garlic bread – if not better:

Combine softened butter, fresh minced parsley (dried is fine), a bit of Kosher salt, fresh cracked black pepper, a sprinkle of onion powder, and fresh grated onion.  Slather on thick-sliced Italian or French bread.  Placed on a baking tray (can be done in the broiler or toaster oven as well) and in the oven for 10 to 15 minutes while the lasagna was heating through.


and so simple – did not take long at all to make!

I hope you try this one!




Recipe: best dang grilled cheese sammie –

|June 25, 2011|read comments (5)
Author: Mama's Kitchen

Okay – you may say it's "just" a grilled cheese sammie – but htis is one of my favorites! 

There is so much you can do to make your grilled cheese sandwiches extra special.  Try adding a cooked breakfast sausage patty, or add onions, or tomatoes, or peppers, or ham, or chicken, or turkey, or bacon – the list is just endless.

I used a nice hearty bread – these cheap white breads that disintegrate before they hit your mouth just don't cut it with me.  I used Schwebel's Italian sliced.

A light coating of butter and then I placed my cheese slices on each slice.  Since this bread comes in wider and larger slices than other white breads, I needed to use 1 1/2 slices on each slice of bread.

I scrambled (softly) a couple eggs, seasoned with salt, pepper, and a sprinkle onion powder.  I transferred the hot eggs to the bread, and closed it up, buttering the outsides and frying until golden.

Soft eggs, cheese slowly oozing out – absolutely one of my favorites.  And definitely a filler-upper!  Add a glass of orange juice and you're good until dinnertime!

Recipe: Homemade Cream Cheese

|March 12, 2011|read comments (1)
Author: Mama's Kitchen

Since I live in the "snowbelt" there are many times we cannot get out to get to the supermarket – either because we are buried in snow or there is a driving ban.

And of course, there are times I don't feel like driving that far (my favorite markets are not close to hone at all) on 12 to 18 inches of ice-packed streets.

In a pinch – you can easily make your own cream cheese – and like I always say – "there's noting like homemade!"

1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. Cook over medium heat, stirring occasionally until the temperature reads 170 degrees.

Keep the mixture on the heat and the temperature of the milk between 170 and 175 degrees Fahrenheit. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).

Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Then lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes (buttermilk). Let curds drain at room temperature for 2 to 4 hours.

Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate.

The cheese can also be frozen, thawed and then beaten again in blender until creamy.

Recipe: Segar Cheese

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

This recipe was given to me by a friend's grandmother – we enjoy it very much and I hope you do too!


2 quarts whole milk

4 large eggs, beaten

6 teaspoons sugar

2 cups sour cream

2 teaspoons salt


Scald milk at 165º, add eggs, sugar, sour cream and salt. Cook to 200º. When the mixture separates into cheese use a slotted spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set.

Unmold and serve with molasses or jam. Use any mold for any occasion for this.

Makes a nice presentation.

Recipe: Italian Sausage and Italian Pasta Salad

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

Today is so hot and humid – and I didn't feel like spending my day in the kitchen today. The car is acting up and it's just one of those days!

I ran to the market very early this morning to pick up a few things – one being some rope Italian sausage. That won't keep me in the kitchen all day.

Last minute decision – Italian sausage with peppers and onions on crusty Italian bread with a nice pasta salad and fresh corn on the cob! Sounds good to me!

While the water was boiling for the macaroni, I prepped the other ingredients:

Cut cheese into various sizes (sharp Cheddar, Monterey Jack, Muenster – although you can use any type you want); sliced pepperoni; sliced black olives in thirds; sliced green olives in half; sliced celery; sliced and halved Vidalia onions; cut baby carrots into small chunks; diced deli ham.

Once the water boiled, I added my salt and allowed the water to return to a full rolling boil. I cooked 1 pound mini farfalle pasta al dente; drained; rinsed under cold water so that the pasta would be cold.

Using a large mixing bowl, I poured about 1/3 cup zesty Italian salad dressing into the bowl and then added my drained farfalle; mixed well.

Combined my prepped ingredients with my pasta; poured about 1/3 cup olive oil over and mixed well.

Since I had a half can of black olives left, and more stuffed olives, I sliced additional celery and made my olive salad.

When ready to eat, I cut my rope sausage and fried in olive oil with sliced Vidalia onions and sliced red bell pepper.

Cut Italian bread and filled with sausage, peppers, and onions; served remaining peppers and onions on the side with pasta and olive salad.

It was nice not having to stand at the stove all day cooking and I have enough pasta salad leftover for tomorrow's meal.

Recipe: Thursday – Lasagna and salad –

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

It’s Thursday alright! A favorite day for me.

I went to the “barns” yesterday in the city – no they are not real barns like you would find on a farm – but they’ve been called barns my whole life. They are wholesale supply houses – all in a row – or should I say in rows. And as the years go by – some look worse than ever! A couple have remodeled – the rest I think they are just waiting for them to fall down. You can buy anything there – and there is also an outdoor market that they run all year ‘round. There are sausage vendors, beer distributors, those that sell only fruits and veggies indoors, dairy, meats – anything at all.

But that is where you can buy in bulk, buy all the fresh meats, veggies, fruits, dairy products, etc. for restaurants, stores, hotels, and other businesses. My whole family has shopped there since the barns were built. After all – many have had restaurants. I love being able to shop before dawn and get back home. Then I don’t need to put up with all the city traffic in the morning. At that time everything is stocked and fresh – they close between 1 and 4 in the afternoon, depending on the vendor, so it’s definitely a early-bird shopping experience.

It’s got that “comfy” feel to it – although it is so old. Many memories of filling grocery flats with food for an army and bringing it home to cook for the army.

Although it’s no longer an army, most of the elders have passed – and my generation is soon going to be the elders of the family. To think that soon I’ll be the family “Don” —–

You can also buy restaurant dishes, silverware, pots and pans, and all the goodies for trimming restaurants.

Ninety-five percent of my dishes are restaurant dishes. They last forever – that’s how it is in my family. Several of my great aunts took on jobs working at the local china business – they made many of those dishes that I have.

Not only do I buy food items, “wares”, pots, pans, etc. but I usually buy all my waxed paper, foils, etc. in bulk, It’s much cheaper to have large rolls of foil in two different widths around for several years than to have to buy it weekly or monthly. Better quality too. And if I need any other paper products – I can get them there.

Yesterday was a day to pick up some odds-n-ends – a bag of yeast for making bread (for $3 I can make a ton of bread, pizza, calzones, cinnamon rolls, etc.), a gallon jar of pepperoncini is a must in my house and I only paid $4.85 for it; a jar of pepperoncini in the store is close to $4 and there is nothing in it. I purchased a whole provolone cheese – for salads, sammies, grating on pizzas, etc., some is in the freezer. I bought the institutional size of the herbs and spices that I needed – they cost from $6 to $9 each – once again – brand name – and those little jars by the same company on the supermarket shelf will choke you.

I grabbed a whole liverwurst for quickie sammies to pick on – we are liverwurst people here and as long as it is in the refrigerator I hear it calling my name and I run to it. (I’m bad!)

When I make meatloaf and stuffed cabbage rolls, I sometimes like to put tomato soup in the meat/filling and also use as a sauce on top. Our supermarket is selling condensed cream of tomato soup (the 10 ounce cans) for up to $1.59 or more a can. Sometimes I need two for the meatloaf or cabbage rolls. For $3.40 each, I purchased the institutional sized cans of the same soup – I’ll have soup leftover to enjoy with grilled cheese, or just to drink after raking leaves (or shoveling) as a tummy warmer. I even bought cream of chicken and cream of potato – great for making casseroles – or should I say – my “fishes and loaves” – and these institutional cans cost no more than or even less than 2 regular size cans.

Another thing I purchase there is tuna fish. A can of tuna that is over 4 pounds costs only $7.65. I don’t have the time, patience, and I don’t want to put my money into the cans on the supermarket shelves that are filled with water or oil and there is no tuna in it – just a few flakes. If making several sandwiches and using some in macaroni salad I would need to open 10 cans or more at more than a dollar a can – buy institutional – it’s cheaper and at least it has chunks of tuna in it – not just a few flakes.

I’m also able to buy eggs on steroids there. Trust me – the eggs they sell don’t even fit in the cartons they are so big! A dozen is cheaper than a dozen in the supermarkets by at least 60 cents.

And I bought pepperoni. They way we go through that here, I need to buy it in bulk.

Got a LARGE jar of maraschino cherries for baking as well.

Grabbed a few more goodies, and the nice gentlemen there packed my trunk and car (too bad they couldn’t come home with me and help put it all away – that is the down-side of grocery shopping) and I was on my way.

After making dozens of trips to unload the car (dang boxes were too heavy to lift – had to empty by hand!) I was ready to start to get ready for today.

Using a gallon of whole milk and some lemon juice (this time), I made my homemade ricotta cheese.

Today, it’s Thursday, I’m Italian – it’s pasta for dinner. I made my homemade meat sauce, made my lasagna noodles, assembled my lasagna – and we had a great dinner.

I made a salad of green beans, diced provolone, and pepperoncini, tossed with a basic vinaigrette made from olive oil, red wine vinegar, Kosher salt, cracked black pepper, basil.

We still break bread on occasion in my house – it’s just a tradition – crusty Italian to complete the meal.

Recipe: Fried Mozzarella Sandwiches

|February 23, 2011|read comments (2)
Author: Mama's Kitchen

I love mozzarella – heck I just love cheese – period! Sometimes I think I'm part rat or something. After all I love my "Mediterranean" lunches of a chunk of homemade bread, a chunk of cheese, and some olives – which of course can be any time of the day.

And I do enjoy anchovies! Oh yeah!

Begin by making your Anchovy Sauce:

Melt in skillet:
1 1/2 tablespoons butter

1 1/2 tablespoons flour – stirring for a minute or so to cook the flour

Remove from heat and add:
1 1/2 cups milk
A grind or two of fresh ground pepper

Blend well and allow to cool and thicken.

Now at this stage – you add:
3/4 cup cheese (Cheddar, or I prefer a nice blend of Italian cheeses)
6 anchovies, chopped

Place over low-medium heat, stirring, just until cheese is melted.

The best part –
Take your homemade or Italian bread and slice into thick slices – remove the crust (save the crust to make bread crumbs! they are the best!)

Place a THICK slice (or several slices) of mozzarella (or provolone or some of each) on a slice of bread and top with another slice of bread. You now have a crustless cheese sammie.

Heat your olive oil (about an inch or so of it in your heavy skillet) or if you prefer, cut your sammies into fingers and use your deep fryer.

Dip you sammies in beaten eggs, shake off excess and dredge in flour; shake off excess – fry until golden and cheese begins to ooze out.

It is best to cut your cheese down to a little smaller than your bread slices – less oozing and you won't lose it all to the hot fat.

Serve with a drizzle (or two or three) of sauce over them.

Okay – you don't like anchovies – use a marinara sauce or a spaghetti sauce, etc.

These are too good not to try!