I love food, to cook and to talk food.
I love breakfast food. We have it alot for dinner because of the time crunch in the am. One of my favs to heat up in the morning is speghetti with meat sauce and extra parm, and a big glass of milk.
All the Way!!!!
I see one winner. Who are the other four?
Ever since Good eats COC I do not make it any other way. Peel back husk, removing the hairs but leaving some husk ( gives it a nice grassy flavor) boil it using sugar instead of salt. After a few minutes take it out of the water. Now I add my little touch, butter and salt it, wrap it in foil and keep it warm on the grill. By grilling it, it kinda like steams the butter and salt flavor right into the kernals.
But when I was a kid, smothered with peanut butter.
There is nothing more dissapointing than bad melon. I did that same thing once, from the farmers market.....ended up throwing it out, and never going back. Now that's sad.
Tappito, fresh black pepper and celery salt. with a cucumber garnish.
ok, yes! smashed inside. Glad to know I'm not the only wierdo out there.
This is nice, someone who wants my advise. With both my boys I did this. 1st off let me share this tip, I would carry a garlic press in my diaper bag, I would put anything through it from, cantaloupe to rib eye steak, just mix the steak with a little of your baked potato and some butter, yum.
What I would do is starting as soon as they could gum food, and didn’t mind some textures. I would make a whole slew of meals. Then pulse them in the food processor, separate them into those little glad, freezable containers. I would make these things kind of stew like and extra soft. And limit the amount of salt, but do taste to make sure it tastes good. Also is another good tip, keep some Gerber rice cereal on hand to thicken meals that became to runny after freezing and reheating.
Chicken noodle soup, with the norm-carrots, celery, onion, garlic, and chicken broth, Pulse that pretty good, then just before separating into the containers, add in soft noodles or rice.
Beef Stew, pretty much on the puree side.
Beef and barley soup
Lamb and barley Stew
Imagine this one……Stuffed baked potato with Chicken, broccoli, cauliflower and cheese sauce. Cook everything well done, peel the potatoes and throw it all into the food processor. They loved this one.
Spaghetti with meat sauce. Cook the meat, rinse and drain, place tomato sauce and meat in food processor. Puree, then stir in some extra soft small noodles. ( I added a little bit of sugar to the sauce to make it kid friendly, sometimes tomatoes can be too acidic)
Split pea soup with ham.
The list goes on and on. Basically I would try to emulate anything that they made in the jars. I would serve these things with cranberry sauce or apple sauce. And make sure I had 5 -8 of at least 3 kinds in the freezer at all times. Then to serve, I would place the container in a micro-safe bowl (just incase it overflowed) on high for a minute or so. If it was too thin, stir in some rice or barley cereal, or even some instant mashed potatoes.
Honestly I never bothered with the 1st foods because it was so much easier to buy them and they were over it so fast. As soon as they had some of momma’s home cookin’ that was it. I hope you try some of my
Potato chips all the way. I use to put chips right on the sandwich. An apple is good too.
This is my old stand by. A favorite in my house fo sho.
Meatloaf with Brown Sugar Topping
v 1 ½ lb ground beef, 15% in fat or higher
v ¼ lb ground pork or veal (optional)
v 2 tbsp onion soup mix
v 1/3 cup catsup
v 1 egg
v 1 cup Progresso garlic herb bread crumbs
v ½ tsp liquid smoke
v 1 ½ tsp worcestershire sauce
v ½ tsp garlic powder
v ¼ cup chopped onion
v kosher salt
v freshly cracked black pepper
v 1 recipe brown sugar topping (recipe follows)
Preheat oven to 375°. In a large mixing bowl use your hands to combine all ingredients. Mix thoroughly. Transfer to a loaf pan. Top with topping and bake 45 to 55 minutes.
Brown sugar topping:
In a small bowl combine ½ cup catsup and ¼ cup brown sugar.
This was my second job as a waitress. They had just opened an upscale Italian restaurant. I having a new found passion for food and loving being a server, thought this job was IT! From the collared white button up shirt, tie of my choice and the long white creased down the center apron, lets just say I thought I was so cool. Also having acquired quite the attitude as I had observed by other waiters in all the fine restaurants I had been to. Oh and being 20 didn’t help.
Here is the story. The front end was running soothe. Everyone was happy, until the kitchen started backing up. People were waiting over an hour for their main coarse. I was doing all I could to remain calm and keep the guests happy. Compensating them within my means. Well I, by this time was getting a little frustrated to say the least. Finally the order for this one table was on it’s way out. This bitter old women said to me “I asked for angel hair, this is penne”. I thought to myself, seriously after waiting all that time I would have been a little snippy too, but did she really want to send it back? Who knows how long it might take to fix her order. And after all pasta is pasta right. Well without leaving it to my inner dialog I blurted out very matter of fact like “Pasta is Pasta!” And walked away. Really it is all the same ingredients. Not knowing I had picked a fight with the wrong women, and being too stupid fix the problem, which would have been so easy. I got fired that night. Fired for saying “pasta is pasta“.
Now being ten years older and wiser, still a server. My culinary skills have improved as well as my pallet. Pasta is not just pasta in any way, shape, or form. And get this, I hate penne pasta, and angel hair is my favorite.
On a small Kings Sweet Hawaiian roll I spread on the bottom half mayo and sprinkle dill top with an ice berg lettuce leaf, Turkey and a mixture of whole berry cranberry sauce and horseraddish.
I could eat like a dozen of these........yummy, I'm gonna go make on right now.
oh please find out what it is. Just what I need, another cheese to melt........yummy!
I would think it is 2 tbsp or 1/8 of a cup
I am so glad to share such a passion for cheese as you all do. Glad to know I am not alone in the obsession. LOL
Too funny. I was just at walmart and I was looking at this bag. They have it in print and solid Aqua too. Um I like it, very cute. But as the above person said, I always seem to have leaks in my lunch bag and this one is not wipeable on the inside. But I do hate those unsightly lunch sacks, so good luck.
Wow foodvox I did not know that. The one I want was almond sort of flavor but maybe shortbread too, creamy center, sprinkled with powdered sugar, and not too sweet and no fruit.
oops I forgot Feta and Cottage Cheese
Quite impressive people........Let's see, I must say I do not have the high quality gormet cheese you do. ( I'm a mom of little one's)
Fresh Pearl Mozzerlla
Onion and Chive Cream Cheese Spread
Brown Sugar Honey Cream Cheese Spread
Laughing Cow Garlic and Herb Singles
But I want so much more.........
Oh this is funny. First off let me say to juliebugsmama, my MIL makes that exact same green jello, carrot, pineapple,walnut salad, with mayo in the center. I actually like it.
My mom however, if it was not hamber helper, she was creating.......Tater-tot-casserole. And is homemade yougrt supposed to be lumpy?
Anthony (who is one of my fav, and if ever givin the chance to have 1 hour with the guy would make me gitty) has eaten some of the nastiest stuff I have ever herd of. And the guy probably has enough sake in his stomach to kill any bactreia that could possibly hert him.
In answer to your question, Um NO! Never. I can barely touch the stuff with my fingers or take a whif of it raw, let alone, put it in my mouth and chew. EEW!
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